3 1/2 c. (8 oz.) Cool Whip non dairy whipped topping, thawed
1 prepared 9 inch graham cracker crumb crust
1/3 c. strawberry jam
1 c. cold milk
1/2 c. chunky peanut butter
1 pkg. (4 serving size) Jello vanilla instant pudding and pie filling

Spread 1 cup of the whipped topping in bottom of a pie crust; freeze for about 10 minutes. Carefully spoon jam over whipped topping.

Gradually add milk to peanut butter in bowl, blending until smooth. Add pie filling mix. With electric mixer at low speed, beat until well blended 1 to 2 minutes. Fold in remaining whipped topping. Spoon over jam in pie crust, freeze until firm, about 4 hours. Garnish with additional whipped topping and chopped nuts if desired. Makes one 9 inch pie.