Prepared 9" graham cracker crumb crust, cooled
3 1/4 c. whipped topping
1 c. cold milk
1 pkg. (4 serving size) instant vanilla pudding
1/2 c. strawberry jam
1/2 c. chunky peanut butter

Spread 1 cup whipped topping in bottom of pie crust. Freeze for about 10 minutes. Carefully spoon jam over whipped topping. Gradually add milk to peanut butter, 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.