Best Cranberry Walnut Cheesecake Pie Recipes

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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

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

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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