Frozen Peanut Butter Pie
|Non dairy whipped topping||8 Ounce, thawed (3.5 Cup, Cool Whip)|
|9 inch graham cracker crust||1 , cooled (Prepared)|
|Strawberry jam||1⁄3 Cup (5.33 tbs)|
|Cold milk||1 Cup (16 tbs)|
|Chunky peanut butter||1⁄2 Cup (8 tbs)|
|Vanilla flavor instant pudding and pie filling||3 1⁄2 Ounce (1 Package, 4 Serving Size Jell O)|
Spread 1 cup of the whipped topping in bottom of pie crust; freeze for about 10 minutes.
Carefully spoon jam over whipped topping.
Gradually add milk to peanut butter in bowl, blending until smooth.
Add pie filling mix.
With electric mixer at low speed, beat until well blended, 1 to 2 minutes.
Fold in remaining whipped topping.
Spoon over jam in pie crust.
Freeze until firm, about 4 hours.
Garnish with additional whipped topping and chopped nuts, if desired.