Cranberry-Walnut Cheesecake Pie

• 1-1/4 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Cheesecake Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 can (16 oz.) whole berry cranberry sauce, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1/2 cup chopped toasted PLANTERS Walnuts

1. Pour milk into large bowl.
2. Add dry pudding mixes.
3. Beat with wire whisk 2 min.
4. (Mixture will be thick.)
5. Gently stir in half of the whipped topping.
6. Spread half of the pudding mixture onto bottom of crust; cover with half of the cranberry sauce.
7. Sprinkle with walnuts; cover with remaining pudding mixture.
8. Refrigerate several hours or until set.
9. Top with remaining whipped topping just before serving.
10. Garnish with fresh cranberries, if desired.
11. Serve with remaining cranberry sauce.
12. Store leftover pie in refrigerator.

cold milk, cranberry sauce, ready, walnuts

Taken from www.kraftrecipes.com/recipes/cranberry-walnut-cheesecake-pie-52588.aspx (may not work)