Cranberry Walnut Cheesecake Pie

• 1-1/4 cups Cold milk

• 2 (4 oz) packages Cheesecake flavor instant pudding

• 1/2 teaspoon Grated lemon peel

• 1 (8 oz) container Whipped topping Thawed (divided)

• 1 (6 oz) Ready graham cracker pie crust

• 1 (6 oz) can Whole berry cranberry sauce Divided

• 1/2 cup Toasted, chopped walnuts Divided

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.