• Ingredients
  • 1 (8 ounce) carton frozen whipped topping, thawed, 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

Directions

  • 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.