16 peanut butter creme sandwich cookies (pulled apart)
4 squares semi-sweet chocolate
2 (3.9 0z.) pkg. chocolate instant pudding mix
2 cups cold milk
1 (8 oz.) container whopped topping
1 (8 oz.) pkg cream cheese (room temperature)
3/4 cups confectioners sugar
1/2 creamy peanut butter
2 tbsp. cold milk
Stand cookies around edge of a 9-inch cake pan lined with Saran wrap. Melt 2 squares of chocolate in microwave. Beat pudding mix and 2 cups cold milk with mixer until well blended. Stir in melted chocolate and 1 cup whopped topping. Mix well. Pour into prepared pan.
Beat cream cheese, sugar, peanut butter and 2 tbsp. milk with mixer until well blended. Stir in 1 cup whipped topping. Mix well. Spread over pudding. Top with remaining cookies. Refrigerate 3 hours. Turn pie over onto plate, remove Saran wrap. Shave remaining chocolate squares into curls. Garnish pie with whipped topping, sliced strawberries, chocolate curls, and chopped roasted peanuts.