Chocolate Peanut Butter No-Bake Cake

Ingredients

• 0.3 cup creamy peanut butter 
• 1 pkg jell-o chocolate flavor pudding instant (4-serving size)
• 1 cup milk cold
• 2 oz baker's semi-sweet chocolate 
• 2 cups strawberries whole
• 55  vanilla wafers divided
• 1.5 cups cool whip whipped topping thawed

Equipment

• bowl
• whisk

Directions

1. Add milk to peanut butter in medium bowl, beating with wire whisk until well blended.
2. Add dry pudding mix. Beat 2 min. or until well blended. Stir in the whipped topping.
3. Reserve 5 of the wafers for later use.
4. Spread about 1 tsp. 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.
5. Spread with the remaining pudding mixture. Refrigerate 6 hours or overnight.
6. 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.