Frozen Peanut Butter Pie - cooking recipe

Ingredients

8 oz. Cool Whip (3 1/2 c.)
1 (9-inch) graham cracker crumb crust
1/3 c. strawberry jam
1 c. cold milk
1/2 c. chunky peanut butter
1 (4 serving size) vanilla flavor instant pudding

Preparation

Spread 1 cup Cool Whip in bottom of pie crust; freeze for 10 minutes.
Carefully spoon jam over Cool Whip.
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 to 2 minutes.
Fold in remaining Cool Whip.
Spoon over jam in pie crust.
Freeze until firm, about 4 hours.
Garnish with additional Cool Whip and chopped nuts before serving, if desired.