Cranberry-Walnut Cheesecake Pie

8  Ratings
  • 20 min prep
  • 4 hr 20 min total
  • Makes 10 servings.

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

Cranberry-Walnut Cheesecake Pie Recipe

Ingredients

  • 1-1/4 cups cold milk
  • 2 pkg. (4-serving size each) cheesecake instant pudding mix
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 can (16 oz.) whole berry cranberry sauce, divided
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 1/2 cup chopped toasted walnuts

Instructions

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

Recipe Tips

Size-WiseEnjoy your favorite foods on occasion, but keep portion size in mind. This delicious cheesecake makes enough to serve 10!

Special ExtraStir in 1/2 tsp. grated lemon peel along with the dry pudding mixes.

SubstitutePrepare as directed, using JELL-O Vanilla Flavor Instant Pudding.

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Nutrition Information

Makes 10 servings.

Nutrition per serving:

  • Calories 350 
  • Total fat 13 g
  • Saturated fat 6 g
  • Cholesterol 5 mg
  • Sodium 400 mg
  • Carbohydrate 57 g
  • Dietary fiber 0 g
  • Sugars 43 g
  • Protein 3 g
  • Vitamin A 2 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 2 %DV

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