CRANBERRY WALNUT CHEESECAKE PIE
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
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 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
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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