3 1/2 c. thawed Cool Whip
1 9" graham cracker crust
1/3 c. strawberry jam
1 c. very cold milk
1/2 c. chunky peanut butter
1 (4 oz.) pkg. vanilla pudding

Spread 1 cup Cool Whip in bottom of crust. Freeze 10 minutes. Carefully spoon jam over whipped topping. Gradually blend milk into peanut butter; add pudding mix and beat until smooth (1 minute). Fold in remaining whipped topping. Spoon into crust. Freeze until firm, about 4 hours.