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Cranberry-Walnut Cheesecake Pie

Cranberry-Walnut Cheesecake Pie recipe
photo by:kraft
Cranberry sauce and toasted walnuts are sandwiched between two fluffy layers of cheesecake-flavor pudding in this luscious no-bake holiday pie.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
10 servings
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What You Need

1-1/4
cups  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  (16 oz.) whole berry cranberry sauce, divided
1
 ready-to-use graham cracker crumb crust (6 oz.)
1/2
cup  chopped toasted PLANTERS Walnuts

Make It

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.

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.

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.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. This delicious cheesecake makes enough to serve 10!
Special Extra
Stir in 1/2 tsp. grated lemon peel along with the dry pudding mixes.
Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding.
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