1 8oz container whipped topping
1 graham cracker crust
½ c strawberry jam (I prefer chocolate syrup)
1 c cold milk
1 3.4oz pkg instant vanilla pudding
½ c peanut butter
Spread 1 c whipped cream on bottom crust. Drop jelly or drizzle chocolate over cream spread carefully. In bowl, whisk milk and pudding until thick. Add peanut butter and mix well. Fold in remaining whipped topping. Spread in pan. Cover and freeze 4 hours or until firm. Remove from freezer 10 minutes before serving. Yields 6-8 servings.