Serves: 8
Total Calories: 377
1. In large bowl beat milk, pudding mix and lemon peel with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of the whipped topping. Carefully spread half of pudding mixture in crust.
2. Spoon half of cranberry sauce over pudding mixture. Sprinkle with half of the walnuts. Top with remaining pudding mixture.
3. Refrigerate at least 4 hours or until set. Top with remaining cranberry sauce, whipped topping and walnuts.
4. Garnish as desired. Store in refrigerator.
*NOTE: To toast walnuts, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Cranberry Walnut Cheesecake Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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