3 1/2 c. thawed Cool Whip
1 prepared 9" graham cracker crust
1/3 c. strawberry Jam
1 c. cold milk
1/2 c. chunky peanut butter
1 pkg. (4 serving size) Jello vanilla instant pudding & pie filling

Spread 1 cup whipped topping in bottom of pie crust. Carefully spoon jam over whipped topping. Gradually blend milk into peanut butter. Add pie filling mix and beat until smooth, about 1 minute. Fold in remaining whipped topping. Spoon mixture into crust. Freeze until firm about 4 hours. Garnish if desired.