1 (3 ounce) package non-instant vanilla pudding mix
1 cup brown sugar
1/4 cup butter
1 1/2 cups self-rising flour
1 teaspoon baking powder
1 1/2 cups white sugar
1/2 cup buttermilk
1 tablespoon vanilla extract
2 tablespoons buttermilk
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together pudding mix and brown sugar until smooth. Blend in butter or margarine. Stir in flour. Make a well in the center and pour in sugar, mixing just until they are all combined.
Divide batter evenly among greased and floured cookie sheets. Bake for 18 to 20 minutes, or until a wooden toothpick inserted into the center comes out clean. Carefully remove from cookie sheet by flicking with a fork after 20 minutes.
To make the streusel filling: In a large bowl, stir together a mixture of strawberry jelly, buttermilk, and butter.
Pour dough in and spread out evenly. Using a rounded teaspoon, sprinkle with baking powder, adding 1/4 cup sugar to taste. Roll to heights of 1 inch. Cut into 2 inch square wedges according to size.
Wrap each piece of pie with buttermilk and frost with 1/4 of the frosting. Refrigerate for 1 day after cutting.
In a small 10x14 inch casserole dish, top pie with strawberry jelly, 1/2 of the frosting, 1/2 of the whipped cream, 1/2 of the graham cracker crumbs, 1/2 of the peanut butter crumbs, and 1/2 of the drizzle of boiling water. Dress to look like a jelly roll, but remove the top layer of graham cracker crumbs and peanut butter crumbs. Spread one remaining square of dough over sour cream layer. Fold over cream.
Pour sour cream mixture, cream, graham cracker crumbs, peanut butter crumbs, and remaining water into pie shell. Spread jelly back over top to cover. Refrigerate until firm.