Blend 2 cups of frozen raspberries with 1 tablespoon of unflavored gelatin in a medium saucepan over low heat. Stir until thickened, about 5–7 minutes. Cool before layering.

Combine ½ cup of PB2 powder with ⅓ cup of crushed salted peanuts until resembling coarse crumbs. Set aside.

Crush 2 cups of peanut butter cookies in a food processor. Mix with ½ cup of melted butter and kosher salt. Press into a 9-inch pie dish and freeze for 15 minutes.

Beat together 8 ounces of cream cheese and 1 cup of creamy peanut butter until smooth and fluffy, about 3–5 minutes.

Spread cooled raspberry jelly over the crust, then add creamy peanut butter filling, smooth out with a spatula, and finish with the peanut crumb topping.

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.