•1 carton (8 ounces) frozen whipped topping, thawed, divided
•1 graham cracker crust (9 inches)
•1/2 cup strawberry jelly or jam
•1 cup cold milk
•1 package (3.4 ounces) 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 until thickened. Add peanut butter; mix well. Fold in the remaining whipped topping. Spread over jelly.
• Cover and freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving.
Yield: 6-8 servings.
~~Quick Cooking May/June 2001~~