Chocolate Peanut Butter No Bake Cake

• 1 cup cold milk
• 14 cup peanut butter
• 1 (3 1/2 ounce) package chocolate flavor instant pudding and pie filling mix
• 1 12 cups thawed Cool Whip
• 55 vanilla wafers, divided
• 2 semi-sweet chocolate baking squares (optional)
• 2 cups strawberries, whole (optional)

1. Add milk to peanut butter in medium bowl, beating with wire wisk until well blended.
2. Add dry pudding mix.
3. Beat 2 min or until well blended.
4. Stir in the whipped topping.
5. Reserve 5 of the wafers for later use.
6. Spread about 1 tsp of the pudding mixture onto each of the remaining 50 wafers.
7. Stack wafers together, standing them on edge around the outer edge of a round serving platter to form a ring.
8. Cover the ring with the remaining pudding mixture.
9. Refrigerate 6 hours or overnight.
10. Crush the remaining 5 wafers; sprinkle over the dessert.
11. Make chocolate curls with the chocolate squares and sprinkle on top.
12. Fill the center of the ring with whole strawberries.
13. Store leftover dessert in refrigerator.

cold milk, peanut butter, vanilla wafers, semisweet chocolate baking squares, strawberries

Taken from www.food.com/recipe/chocolate-peanut-butter-no-bake-cake-146889 (may not work)