2 eggs, slightly beaten
1/2 c. peanut butter
1 1/2 c. graham cracker crumbs
1/4 c. sugar
3 1/2 c. (8 oz.) Cool Whip Non-Dairy Whipped Topping, thawed
1/3 c. grape jam
1/3 c. chopped peanuts

Mix eggs and peanut butter in large bowl. Stir in whipped topping, crumbs and sugar. Spread in greased 8 inch square or 1 1/2 quart round microwaveable dish.

Cook at MEDIUM (50%) 5 minutes. Rotate dish half turn; cook at HIGH 4 1/2 to 5 1/2 minutes or until cake starts to pull away from edges and is slightly moist.

Immediately place serving plate over dish; invert. Spread with jam; sprinkle with peanuts. Makes 12 servings.