3 1/2 c. thawed whipped topping
1 (9 inch) graham crumb pie shell
1/3 c. strawberry jam
1 c. cold milk
1/2 c. chunky peanut butter
1 sm. pkg. vanilla instant pudding

Spread 1 cup whipped topping in bottom of pie shell. Freeze about 10 minutes, carefully spoon jam over whipped topping. Gradually blend milk into peanut butter, add pudding mix and beat until smooth, about one minute. Fold in remaining whipped topping. Spoon into pie shell and freeze until firm, about 4 hours. Garnish with whipped topping and chopped peanuts if desired.