Cranberry Walnut Cheesecake Pie

• 1 1/4 cups cold milk
• 2 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling
• 1/2 teaspoon grated lemons, rind of or 1/2 teaspoon lemon, zest of
• 1 (8 ounce) container frozen non-dairy topping, thawed,divided
• 1 keebler graham cracker pie crust
• 1 (16 ounce) can whole berry cranberry sauce, divided
• 1/2 cup chopped walnuts, toasted,divided (*)

1. In large bowl beat milk, pudding mix and lemon peel with wire whisk for 1 minute.
2. (Mixture will be very thick.) Whisk in half of the whipped topping.
3. Carefully spread half of pudding mixture in crust.
4. Spoon half of cranberry sauce over pudding mixture.
5. Sprinkle with half of the walnuts.
6. Top with remaining pudding mixture.
7. Refrigerate at least 4 hours or until set.
8. Top with remaining cranberry sauce, whipped topping and walnuts.
9. Garnish as desired.
10. Store in refrigerator.
11. *Note:To toast walnuts, spread evenly on baking sheet.
12. Bake at 350u0b0F for 5 to 7 minutes or until light golden brown, stirring once or twice.

cold milk, flavor instant, grated lemons, graham cracker pie crust, cranberry sauce, walnuts

Taken from www.food.com/recipe/cranberry-walnut-cheesecake-pie-106300 (may not work)