1/4 c. strawberry/raspberry jam
9 inch graham cracker crust
1 (8 oz.) pkg. cream cheese (softened)
1 c. chunky peanut butter
1 c. confectioners' sugar
1 tsp. vanilla
2 c. heavy cream, whipped

1. Spread jam over bottom of pie crust; set aside. In large bowl at medium speed, beat cream cheese and peanut butter until blended. Beat in sugar and vanilla until smooth.

2. In small bowl at high speed, beat 2 cups heavy cream until stiff peaks form when beater is raised. With spatula fold whipped cream into cream cheese mixture until no white streaks remain. Put mixture into pie crust. Refrigerate until firm, about 2 hours.