1 and 1/4 cups cold milk
2 packages (4-serving size) cheesecake flavor instant pudding and pie filling
1/2 teaspoon grated lemon peel
1 tub (8 ounces) frozen non-dairy whipped topping, thawed, divided
1 Keebler ready crust graham pie crust
1 can (16 ounces) whole cranberry sauce, divided
1/2 cup chopped walnuts, toasted, divided*
*To toast walnuts, spread evenly on baking sheet. Bake at 350 for 5 to 10 minutes or until golden brow, stirring once or twice

1 and 1/4 cups cold milk 2 packages (4-serving size) cheesecake flavor instant pudding and pie filling 1/2 teaspoon grated lemon peel 1 tub (8 ounces) frozen non-dairy whipped topping, thawed, divided 1 Keebler ready crust graham pie crust 1 can (16 ounces) whole cranberry sauce, divided 1/2 cup chopped walnuts, toasted, divided*

In large bowl: beat milk, pudding mix and lemon peel with wire whisk for 1 minute (mixture will be very thick)
Whisk in half of the whipped topping
Carefully spread half of pudding mixture in crust
Spoon half of cranberry sauce over pudding mixture
Sprinkle with half of the walnuts
Top with remaining pudding mixture
Refrigerate at least 4 hours or until set
Top with remaining cranberry sauce, whipped topping and walnuts
Garnish as desired
Store in refrigerator
8 servings