Cranberry-Walnut Cheesecake Pie

Ingredients

• 6 oz ready-to-use graham cracker crumb crust 
• 2 pkg jell-o cheesecake flavor pudding instant (4-serving size each)
• 1.3 cups milk cold
• 0.5 cup planters walnuts toasted chopped
• 8 oz cool whip whipped topping divided thawed
• 16 oz berry cranberry sauce whole divided canned

Equipment

• bowl
• whisk

Directions

1. Pour milk into large bowl.
2. Add dry pudding mixes. Beat with wire whisk 2 min. (
3. Mixture will be thick.) Gently stir in half of the whipped topping.
4. Spread half of the pudding mixture onto bottom of crust; cover with half of the cranberry sauce.
5. Sprinkle with walnuts; cover with remaining pudding mixture.
6. Refrigerate several hours or until set. Top with remaining whipped topping just before serving.
7. Garnish with fresh cranberries, if desired.
8. Serve with remaining cranberry sauce. Store leftover pie in refrigerator.