cranberry walnut cheesecake pie

Name: Cranberry Walnut Cheesecake Pie
Prep time: 4 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 1/4 cup(s) cold milk; 2 package(s) (4-serving size each) jell-o cheesecake flavor instant pudding; 8 ounce(s) cool whip whipped topping, thawed, divided; 1 can(s) (16 oz.) whole berry cranberry sauce, divided; 1 - ready-to-use graham cracker crumb crust (6 oz.); 1/2 cup(s) chopped toasted, walnuts

(1 rating)

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Cranberry sauce and toasted walnuts are sandwiched between two fluffy layers of cheesecake flavored pudding in this luscious no bake holiday pie.

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(1 rating)

yield 6 serving(s)

prep time 4 Hr 20 Min

method No-Cook or Other

Ingredients For cranberry walnut cheesecake pie

1 1/4 c

cold milk
2 pkg

(4-serving size each) jell-o cheesecake flavor instant pudding
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 c

chopped toasted, walnuts

How To Make cranberry walnut cheesecake pie

1
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.

2
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.
3
Refrigerate several hours (4 ) or until set. Top with remaining whipped topping just before serving. Garnish with fresh cranberries, if desired. Serve with remaining cranberry sauce.
4
Store leftover pie in refrigerator.
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