Best Cranberry Walnut Cheesecake Pie Recipes

CRANBERRY WALNUT CHEESECAKE PIE

Cranberry Walnut Cheesecake Pie image

I got this off the Keebler site. It is fabulous! I made this at Thanksgiving for some of the family who are not fond of Pumpkin Pie. Everybody loved it! This is a wonderful pie to serve during the Holidays along with your traditional pies!

Provided by Little Bee

Categories Dessert

Time P4DT15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups cold milk
2 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling
1/2 teaspoon grated lemons, rind of or 1/2 teaspoon lemon, zest of
1 (8 ounce) container frozen non-dairy topping, thawed,divided
1 keebler graham cracker pie crust
1 (16 ounce) can whole berry cranberry sauce, divided
1/2 cup chopped walnuts, toasted,divided (*)

Steps:

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.
Spoon half of cranberry sauce over pudding mixture.
Sprinkle with half of the walnuts.
Top with remaining pudding mixture.
Refrigerate at least 4 hours or until set.
Top with remaining cranberry sauce, whipped topping and walnuts.
Garnish as desired.
Store in refrigerator.
*Note:To toast walnuts, spread evenly on baking sheet.
Bake at 350°F for 5 to 7 minutes or until light golden brown, stirring once or twice.

CRANBERRY-WALNUT CHEESECAKE PIE

Cranberry-Walnut Cheesecake Pie image

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

Provided by My Food and Family

Categories Recipes

Time 4h20m

Yield 10 servings

Number Of Ingredients 6

Ingredients

2 pkg. (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
1-1/4 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (16 oz.) whole berry cranberry sauce, divided
1/2 cup chopped toasted walnuts

Steps:

Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP.
Spread half the pudding mixture onto bottom of crust; cover with half the cranberry sauce. Sprinkle with nuts; cover with remaining pudding mixture.
Refrigerate several hours or until firm.
Top with remaining COOL WHIP and cranberry sauce just before serving.

Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 2.7523 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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