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 berrry 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.