Ingredients

1 Shortbread Cookie Pie Crust
1 cup creamy peanut butter
8 ounces cream cheese
1/2 cup sugar
1/2 cup grape jam
12 ounces whipped dairy topping

Instructions

Reserving 2 Tblsp of peanut butter, beat together peanut butter, cream cheese and sugar. Fold in 3 cups of the whipped topping. Scoop into pie shell. Heat all but 2 Tblsp of grape jam. Spread jam across top of filling and refrigerate. Before serving to with last of whipped topping. Criss-cross stripes on the top of pie with the heated peanut butter and jam.

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