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1 Graham Cracker pie crust (6 oz.)
1 1/4 cups cold milk
2 packages (4-serving size)cheesecake flavor instant pudding and pie filling
1/2 teaspoon grated lemon peel
1 tuib (8 oz.) frozen non-dairy whipped topping, thawed and divided
1 can (16 oz.)whole berry cranberry sauce, divided
1/2 cup toasted chopped walnuts, divided
1. Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk for 1 minute. Gently stir in 1/2 of the whipped topping.
2. 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.
3. Refrigerate 4 hours until set. Garnish with remaining whipped topping and walnuts. Serve with remaining cranberry sauce.
Hint: Toasted Walnuts - Spread out walnuts evenly on a baking sheet. Place into a 375F oven for 3-5 minutes or until walnuts are well toasted.
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