INGREDIENTS
1 1/4 cups cold milk
2 packages (4-serving size) cheesecake flavor instant
pudding & pie filling
1/2 teaspoon grated lemon peel
1 tub (8 oz.) frozen non-dairy whipped topping, thawed,
divided
1 Keebler® Ready Crust® Graham Pie Crust
1 can (16 oz.) whole cranberry sauce, divided
1/2 cup chopped walnuts, toasted, divided
DIRECTIONS
1. In large bowl beat milk, pudding mix and lemon peel with
wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of the
whipped topping. Carefully spread half of pudding mixture in crust.
2. Spoon half of cranberry sauce over pudding mixture.
Sprinkle with half of the walnuts. Top with remaining pudding mixture.
3. Refrigerate at least 4 hours or until set. Top with
remaining cranberry sauce, whipped topping and walnuts.
4. Garnish as desired. Store in refrigerator.
*Note: To toast walnuts, spread evenly on baking sheet. Bake
at 350°F for 5 to 10 minutes or until light golden brown, stirring once or
twice
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