Cranberry Cheesecake Pie

Cassie *


I made this delicious pie last Thanksgiving. Everyone loved it and wanted the recipe, a simple dessert that is beautiful on the Thanksgiving dessert table. It won't last long!

In a pinch, this pie can be whipped up in 10 minutes, tops!!


★★★★★ 5 votes

20 Min
No-Cook or Other


  • 1 1/4 c
    cold milk
  • 2
    pkg. (4-serving size each) Jell-o cheesecake flavor instant pudding
  • 1
    tub (8 oz.) Cool Whip whipped topping, thawed, divided
  • 1 can(s)
    can (16 oz.) whole berry cranberry sauce, divided; Fresh is good also, I used canned for this one
  • 1
    Honey Maid graham pie crust (6 oz.)
  • 1 c
    chopped walnuts

How to Make Cranberry Cheesecake Pie


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

Printable Recipe Card

About Cranberry Cheesecake Pie

Course/Dish: Pies Fruit Desserts
Main Ingredient: Dairy
Regional Style: American
Collection: Cheesecake

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