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
- Pour milk into large bowl.
- Add dry pudding mixes.
- Beat with wire whisk 2 min.
- (Mixture will be thick.)
- Gently stir in half of the whipped topping.
- Spread half of the pudding mixture onto bottom of crust; cover with half of the cranberry sauce.
- Sprinkle with walnuts; cover with remaining pudding mixture.
- Refrigerate several hours or until set.
- Top with remaining whipped topping just before serving.
- Garnish with fresh cranberries, if desired.
- Serve with remaining cranberry sauce.
- 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)