Directions:
- 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.
- *Note:To toast walnuts, spread evenly on baking sheet.
- Bake at 350°F for 5 to 7 minutes or until light golden brown, stirring once or twice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.06 Kcal (540 kJ) | ||
| Calories from fat | 79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 14% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 0% | |
| Sodium | 297.65mg | 12% | |
| Potassium | 100.96mg | 2% | |
| Total Carbs | 10.02g | 3% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 203.51 Kcal (852 kJ) | ||
| Calories from fat | 124.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.84g | 14% | |
|---|---|---|---|
| Cholesterol | 1.21mg | 0% | |
| Sodium | 469.33mg | 12% | |
| Potassium | 159.19mg | 2% | |
| Total Carbs | 15.79g | 3% | |
| Sugars | 4.5g | 11% | |
| Dietary Fiber | 1.07g | 3% | |
| Protein | 4.97g | 6% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.4mg | 1% | |
| Calcium | 81.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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