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Categories:Viewed: 45 - Published at: 7 years ago
Ingredients
- 1 14 cups cold milk
- 2 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling (4-serving size)
- 12 teaspoon grated lemon peel
- 1 (8 ounce) container frozen non-dairy topping, thawed (aka Cool Whip)
- 1 prepared graham cracker crust (or make your own if you are Martha Stewart)
- 1 (16 ounce) can whole berry cranberry sauce
- 12 cup toasted walnuts
Method
- In a large bowl beat milk, pudding mix, and lemon peel for 1 minute.
- (mixture will be very thick) Whisk in half of the whipped topping.
- (Put the other half of the unused whipped topping back into the fridge to use later).
- Carefully spread half of the pudding mixture into the graham pie crust.
- Spoon half of the cranberry sauce over pudding mixture.
- Reserve the remaining cranberry sauce along with the whipped cream topping in the fridge for later --.
- Sprinkle with half of the toasted walnuts.
- Reserve the remainder for later --.
- Top with the remaining pudding mixture.
- Refrigerate for four hours or until set.
- Top with the remaining cranberry sauce, then the remaining whipped topping, then the remaining walnuts.
- Keep chilled in the refrigerator until ready to serve.
- *if your walnuts aren't toasted here is how you do it -- spread nuts evenly on baking sheet and bake in preheated oven for 5 minutes at 350.
- Toss and stir around and bake for 3 or 4 more minutes.
