PB&J Pie

1 cup plus 2 tablespoons grape or strawberry jelly, warmed, divided1 prebaked 9-inch (4-cup volume) deep-dish pie shell1 can (12 fluid ounces) evaporated milk2 packages (3.4 ounces each) vanilla instant pudding and pie filling mix#8532; cup creamy peanut butter1#189;cups frozen whipped topping, thawed#189; cup chopped peanutsSpread 1/2 cup jelly over bottom of pie shell.Beat evaporated milk, pudding mix and peanut butter in medium bowl until well blended; gently fold in whipped topping. Spoon into shell.Refrigerate 1 hour or until set. Spread remaining 2 tablespoons jelly in center. Sprinkle peanuts around edge.Serves eight.Jenny Harper, Nestl#233; Test Kitchens and VeryBestBaking.com