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

Spread 1 cup of the Cool Whip in bottom of pie crust; freeze for 10 minutes. Carefully spoon jam over whipped topping.

Gradually add milk to peanut butter in bowl, blending until smooth. Add pudding mix. With electric mixer at low speed, beat until well blended, 1-2 minutes. Fold in remaining Cool Whip. Spoon over jam in pie crust. Freeze until firm, about 4 hours. Garnish with additional topping and chopped nuts, if desired.