3 1/2 c. thawed Cool Whip
1 prepared 9 inch graham cracker crumb crust
1/3 c. strawberry jam
1/2 c. chunky peanut butter
1 pkg. vanilla flavor instant pudding and pie filling
1 c. cold milk

Spread 1 cup whipped topping in bottom of pie crust; freeze about 10 minutes. Carefully spoon jam over whipped topping. Gradually blend milk into peanut butter; add pie filling, mix and beat until smooth for about 1 minute. Fold in whipped topping. Spoon into crust. Freeze about 4 hour.