Peanut butter and jelly pie

• 1 9-inch graham cracker crust
• 8 ounces Cool Whip, thawed
• 12 cup jam or 12 cup jelly
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 cup milk
• 12 cup peanut butter

1. Spread 1 cup of cool whip in bottom of crust.
2. Spread jam evenly on top of cool whip layer.
3. Mix pudding and milk till thickened.
4. Add peanut butter.
5. Mix well.
6. Fold in remaining cool whip.
7. Spread on top of jam layer.
8. Cover and freeze for 4 hours.

graham cracker crust, jelly, vanilla pudding, milk, peanut butter

Taken from www.food.com/recipe/peanut-butter-and-jelly-pie-33698 (may not work)