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Cranberry Walnut Cheesecake


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  • 1 Ready Crust Graham Cracker Pie Crust (6 oz.)
  • 1 1/4 cups cold milk
  • 2 pkgs.(4-serving size)cheesecake flavor instant pudding & pie filling
  • 1/2 tsp. grated lemon peel
  • 1 tub(8 oz.)frozen nondairy whipped topping, thawed & divided
  • 1 can(16 oz.)whole berry cranberry sauce, divided
  • 1/2 cup toasted chopped walnuts, divided


Servings 8


Step 1

Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk for 1 min. Gently stir in 1/2 of the whipped topping.

Spread 1/2 of the pudding mixture on bottom of crust. Spread 1/2 of the cranberry sauce over pudding mixture. Sprinkle with 1/2 of the walnuts. Top with remaining pudding mixture.

Refrigerate 4 hours until set. Garnish with remaining whipped topping and walnuts. Serve with remaining cranberry sauce.

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