To make the peanut butter layer, beat the peanut butter and the cream cheese for 3-4 minutes or until smooth. Sift in powdered sugar and beat in. Add in milk and maple syrup and beat until creamy, adding in a smidge more milk if necessary until it gets to a spreadable consistency. Pour into cooled shell, spreading to the edges. Cover lightly and set in fridge.
To make the pudding layer, combine two cups of milk, salt, cocoa powder and sugar in a saucepan. Mix with a whisk over medium heat until the sugar dissolves. While mixture is heating, combine remaining 1/2 cup of milk with cornstarch and mix until smooth. Add cornstarch mixture to saucepan and bring to a simmer. Continue to mix while simmering for an additional 1-2 minutes or until thickened. The mixture should coat the back of a spoon. Remove from heat and add in chopped chocolate and vanilla, mixing until chocolate is dissolved. Pour into large bowl and cover with plastic wrap, making sure wrap is sitting directly on pudding. Chill until completely cold.
Once pudding is cold, spread on top of peanut butter mixture. Serve with chilled with lots of whipped cream.
