Chilly Peanut Butter Pie

Ingredients

• 1  graham cracker crust (9 inches)
• 3.4 ounces vanilla pudding instant
• 1 cup milk cold
• 0.5 cup peanut butter 
• 0.5 cup strawberry jelly 
• 8 ounces non-dairy whipped topping frozen divided thawed

Equipment

• bowl
• whisk

Directions

1. 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.
2. Add peanut butter; mix well. Fold in the remaining whipped topping.
3. Spread over jelly.
4. Cover and freeze for 4 hours or until firm.
5. Remove from the freezer 10 minutes before serving.