Peanut Butter Pie 1 carton (8 oz) whipped cream, thawed 1 graham cracker crust 1/2 cup strawberry jam (optional) 1 cup cold milk 1 pkg. (3.4 oz) instant pudding mix (vanilla, chocolate, or whatever floats your boat) 1 cup of peanut butter Seal bottom of crust with just enough whipped cream to cover. Drop jelly by tablespoonfulls onto topping. Spread carefully. (We like it better without the jelly). In a bowl, whisk milk and pudding mix until thickened. Add peanut butter; mix well. Fold in remaining whipped cream. Spoon into crust. Cover and freeze for 4 hours or until firm. Remove from freezer 10 minutes before serving. WARNING: THIS PIE IS EXTREMELY ADDICTIVE DON'T SAY I DIDN'T WARN YOU!!!