Ingredients
1 cup cold milk
1/4 cup peanut butter
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping
55 NILLA Wafers, divided
2 squares BAKER’S Semi-Sweet Chocolate
2 cups whole strawberries
Directions
Add milk to peanut butter in medium bowl, beating with wire whisk until well blended. Add dry pudding mix. Beat 2 minutes or until well blended. Stir in the whipped topping.
Reserve 5 of the wafers for later use. Spread about 1 teaspoon of the pudding mixture onto each of the remaining 50 wafers. Stack wafers together, standing them on edge around outer edge of round serving platter to form a ring. Spread with the remaining pudding mixture. Refrigerate 6 hours or overnight.
Crush remaining 5 wafers; sprinkle over dessert. Make chocolate curls. Top with the chocolate curls. Fill center of ring with strawberries. Store leftover dessert in refrigerator.
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