1 1/4 cups cold milk

2 (3 1/2 ounce) packages cheesecake flavor
instant pudding and pie filling (4-serving size)

1/2 teaspoon grated lemon peel

1 (8 ounce) container frozen non-dairy topping, thawed (aka Cool Whip)

1 prepared graham cracker crust (or make your own if you are Martha Stewart)

1 (16 ounce) can whole berry cranberry sauce

1/2 cup toasted walnuts

1) In a large bowl beat milk, pudding mix, and lemon peel for 1 minute. (mixture will be very thick) Whisk in half of the whipped topping. (Put the other half of the unused whipped topping back into the fridge to use later).

2) Carefully spread half of the pudding mixture into the graham pie crust.
Spoon half of the cranberry sauce over pudding mixture. Reserve the remaining cranberry sauce along with the whipped cream topping in the fridge for later --.

3) Sprinkle with half of the toasted walnuts. Reserve the remainder for later --.
Top with the remaining pudding mixture.
Refrigerate for four hours or until set.
Top with the remaining cranberry sauce, then the remaining whipped topping, then the remaining walnuts.
Keep chilled in the refrigerator until ready to serve.
*if your walnuts aren't toasted here is how you do it -- spread nuts evenly on baking sheet and bake in preheated oven for 5 minutes at 350. Toss and stir around and bake for 3 or 4 more minutes.