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1
Preheat oven to 425*.
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2
Let pie crust stand at room temperature 15 minutes.
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3
Gently unfold crusts onto lightly floured surface.
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4
Roll to an 11-inch circle.
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5
Place crust in a deep dish pie plate, pressing dough into bottom and sides.
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6
sprinkle half of the peanuts over bottom pie crust.
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7
Bake 10-12 minutes or until golden brown.
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8
Cool completely.
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9
Rinse strawberries and gently pat dry on paper towels.
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10
Select 6 uniformly sized strawberries for garnish, slice each strawberry in half (length wise leaving stems on each half)Set aside.
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11
Hull remaining strawberries and slice into round slices, arrange slices over bottom of crust.
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12
In a mixing bowl, mix cream cheese, and peanut butter with a whisk until smooth. Gradually add milk, whisking until smooth.
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13
Add half of the whipped topping and all of pudding mix, mix until smooth.
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14
Immediately spoon filling into crust spreading evenly.
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15
Whisk jam until smooth, pour over center of filling.
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16
Spread jam into a 6 inch circle.
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17
Using a star tip on a cake decorater, filled with remaining whipped topping, pipe rossettes around edge of pie.
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18
Sprinkle remaining peanuts over pie.
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19
Arrange strawberries, cut side up over whipped topping border.
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20
Chill 30 minutes.
