Pour milk into a large bowl. Add pudding mixes and lemon peel. Beat with wire whisk one minute. Gently stir in 1/2 of the whipped topping.
Spread 1/2 of the pudding mixture on bottom of crust. Spread 1/2 of the cranberry sauce over pudding mixture. Sprinkle with 1/2 of the walnuts. Top with remaining pudding mixture.
Refrigerate four (4) hours until set. Garnish with remaining whipped topping and walnuts.
Serve with remaining cranberry sauce.