8-oz. carton whipped topping, divided
9-inch graham cracker crust
1/2 cup strawberry jam
1 cup cold milk
3.5-oz. package vanilla instant pudding mix
1/2 cup smooth peanut butter
How to make this recipe:
Spread 1 cup of whipped topping over the bottom of the pie crust. Drop strawberry jam by tablespoonfuls onto topping. Spread carefully. In a bowl, combine milk and pudding mix with a wire whisk until thickened. Add peanut butter to pudding and mix well. Add the remaining whipped topping. Spread the mixture over the jelly. Cover and freeze until firm, 4 hours or more. Soften 10 minutes at room temperature before serving. Makes 6 to 8 slices.
Recipe from: Irene Zundel
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