Ingredients for Cranberry Walnut Cheesecake Pie
- 2 cups milk
- Cheesecake Flavor Instant Pudding And Pie Filling
- Lemons, Rind Of
- Frozen Non Dairy Topping
- Graham Cracker Pie Crust
- Whole Berry Cranberry Sauce
- 1 cup chopped walnuts
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How to Make Cranberry Walnut Cheesecake Pie
- Preheat oven to 350°F (175°C).
- Prepare your pie crust (store-bought or homemade).
- In a large bowl, beat together 2 cups milk, 1 (3.4 ounce) package instant vanilla pudding mix, and 1 teaspoon lemon zest with a wire whisk for 1 minute until smooth.
- Gently fold in 1 (8 ounce) container of whipped topping.
- Carefully spread half of the pudding mixture evenly into the pie crust.
- Spoon 1 cup cranberry sauce over the pudding mixture.
- Sprinkle with ½ cup chopped walnuts.
- Top with the remaining pudding mixture.
- Refrigerate for at least 4 hours, or preferably overnight, until completely set.
- Once set, top with the remaining cranberry sauce, whipped topping, and chopped walnuts.
- Garnish as desired (e.g., with extra walnuts, cranberries, or a dusting of powdered sugar).
- Store in the refrigerator. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
153g
Fat
44g
Carbs
16g
