Heat the Frigo® Whole Milk Ricotta Cheese and half of the milk in a medium saucepan over medium heat until it starts to simmer, about 5 minutes.
In a medium bowl, whisk the maple syrup and cornstarch and then whisk in the egg yolks and remaining 1⁄4 cup of milk.
Whisk 1⁄4 cup of the hot ricotta mixture into the egg mixture until thoroughly incorporated, and then gradually whisk the egg-ricotta mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils and thickens into a pudding-like consistency, about 4 minutes. Remove from the heat and stir in the peanut butter.
Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 1⁄2 hour or until chilled through.
To serve, spoon the peanut butter ricotta pudding into four individual cups and layer with fresh cut strawberries, crunchy granola and jam.
If you have any leftovers, they will keep covered in the refrigerator for 3–4 days.