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

Spread one cup of whipped topping in bottom of pie crust. Freeze for about 10 minutes. Carefully spoon jam over whipped topping.

Gradually add milk to peanut butter in bowl; blend until smooth. Add pie filling mix. Beat at low speed 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 nuts, if desired.