Put milk and cream in saucepan and sprinkle gelatin over top. Let sit 5 minutes. Turn on heat to medium add allulose. Heat to steaming.
Slowly pour a stream of hot milk into yolks whisking vigorously as you pour to avoid cooking eggs. One incorporated, pour back into saucepan and cook - stirring constantly so it does not stick to the bottom at all. Cook until thick enough to coat the back of a spoon, about 5 minutes. Do not let cook too fast- remove from heat as needed.
Remove from heat and stir in peanut butter. Once incorporated, strain through a fine sieve. pour into 3-4 serving containers. Chill in fridge at least an hour.
Make the "jelly"- Mince strawberries. Cook HALF with allulose and gelatin until soupy. Remove from heat and let cool 15 minutes. Stir in uncooked berries.
Make the topping - chop peanuts and cookies and make a crumble.
Take the puddings out of the fridge. Top with 1/2 the crumble, reserving half for the top-top.
Top with the berries. Return to the fridge for 1-2 hours.
Whip the cream. Top the puddings. Sprinkle remaining crumble over the top.