Frozen Peanut Butter Pie - cooking recipe

Ingredients

3 1/2 c. (8 oz.) Cool Whip, thawed
1 prepared 9-inch graham cracker pie shell, cooked and cooled
1/3 c. strawberry jam
1 c. cold milk
1/2 c. chunky peanut butter
1 pkg. (4 serving) vanilla instant pudding mix

Preparation

Spread\t1
cup Cool Whip in bottom; freeze for about 10 minutes.
Spoon
jam over whipped topping.\tGradually add milk to peanut
butter
in\tbowl,
blending.
Add pie filling mix. Beat at low speed until well blended, 1 to 2 minutes.
Fold in rest
of topping.
Spoon
into pie shell.
Freeze until firm. Garnish with additional topping and nuts, if desired.