1 cup butter
1 cup sifted all-purpose flour
1 (3 ounce) package chocolate flavored Jell-O mix
1 (8 ounce) can whole milk chocolate syrup
2 eggs
1 (9 inch) prepared chocolate cookie dough
1 1/2 cups packed light brown sugar
3 tablespoons cornstarch
1 orange, jester fruit, or mix of fruit with syrup, if desired
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the butter and flour until well mixed. Stir in the chocolate gelatin and cook over low heat, stirring frequently, for 3 minutes. Stir in the gelatin mixture, milk chocolate syrup, eggs and brown sugar. Place the chocolate cookie dough onto a bowl and roll into a ball. Spread the chocolate jelly over the strawberries. Place the strawberries onto the jelly, covering completely. Heat the orange juice in a small saucepan and reduce heat to medium. Allow to cool completely before using in pies.
In a small saucepan, cook and stir together the orange juice, peach peach chunks or gelatin and cornstarch until all ingredients are thoroughly combined. Bring to a boil, then stir in the orange juice and peach chunks. Remove from heat.
Place the pie into the pie plate and gently flatten the cookies. Spread the peach filling over the pie in 20 slices - the center should be at least an inch beyond the edges. Arrange jelly over the pie and top with the strawberries.
Bake for 50 minutes in the preheated oven, or until springs of joy appear in the centers and the top is golden. Cool, and refrigerate before serving. Strain jelly into a separate bowl and dip into the peach syrup, if desired. Serve chilled, syrup should be served with pie.