Begin by pureeing 2 cups of frozen raspberries in a blender until smooth. In a small saucepan, heat the puree on low for about 5 minutes, stirring occasionally. Once warmed, sprinkle in 2 teaspoons of unflavored gelatin, stirring well to combine until fully dissolved. Remove from heat and let it cool to room temperature, allowing it to set slightly before using in your Peanut Butter and Jelly Pie.

In a mixing bowl, combine 1 cup of crushed peanut butter cookies, 1/2 cup of crushed salted peanuts, and 3 tablespoons of melted butter. Using a fork, mix until the ingredients are well combined and resemble coarse crumbs. Spread this crumb mixture evenly on a baking sheet and bake at 350°F (175°C) for 10 minutes, or until golden and fragrant, stirring halfway through for even browning. Allow to cool completely.

In a large bowl, combine 8 ounces of softened cream cheese with 1 cup of creamy peanut butter. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until smooth and creamy, ensuring there are no lumps.

Start by spreading the peanut butter filling evenly over the cooled pie crust in your 9-inch pie dish. Next, spoon the raspberry jelly evenly over the peanut butter layer, spreading it out gently to ensure coverage. Finally, sprinkle the cooled peanut butter crumb topping generously over the jelly layer.

Once assembled, cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set properly. For the best slicing results, use a sharp, warmed knife. Serve chilled.