RECIPE FROM "SANDY'S
Frozen Peanut Butter Pie
1 (8-ounce) carton of frozen whipped topping, thawed and divided.
1 (9-inch) graham cracker crust.
1/2 cup strawberry jelly or jam
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup peanut butter
Spread 1 cup whipped topping over the bottom of the crust. Drop jelly by tablespoonfuls onto topping; spread carefully.
In a bowl, whisk milk and pudding mix well. Fold in peanut butter and the remaining whipped topping. Spread over jelly.
Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.
Makes 6-8 servings.