Step 1

In a large mixing bowl, add in the heavy cream. Whip to soft peaks with a hand mixer.

Step 2

Once soft peaks are formed, add in the powdered sugar and whip until there are firm peaks. Set aside.

Step 3

In a separate bowl, add in the cream cheese, pudding, and peanut butter. Mix with a hand mixer until incorporated.

Step 4

Add in half of the whipped cream and beat until incorporated. Set the over half of whipped cream aside.

Step 5

Stir in 4 of the peanut butter cups that have been quartered.

Step 6

In a 9x9 baking pan, line the bottom with 4 and 1/2 graham crackers.

Step 7

Add in half of the peanut butter cream cheese mixture. Add dollops all over the graham crackers to make it easier to spread out to the edges. The graham crackers may want to move because the peanut butter cream cheese is pretty thick.

Step 8

Add 1/2 of the remaining whipped cream on top of the peanut butter cream cheese and spread to the edges.

Step 9

Add another 4 and 1/2 graham crackers for the next layer.

Step 10

Add the remaining peanut butter mixture, placing it in dollops to help spread it again. Spread the mixture to the edges of the dish.

Step 11

Add another 4 and 1/2 graham crackers.

Step 12

Spread the remaining whipped cream on top of the graham crackers.

Step 13

Add the remaining 4 peanut butter cups that have been quartered to the top of the ice box cake.

Step 14

Sprinkle the salted peanuts to the top of the cake.

Step 15

Add the 1 and 1/2 tablespoons of peanut butter into a sandwich bag. Microwave for 10 seconds. Give it a few squeezes to move the peanut butter around and microwave for another 10 seconds.

Step 16

Cut a very small hole in the tip of the sandwich bag.

Step 17

Moving your hand quickly back and forth, drizzle the peanut butter over top of the cake.

Step 18

Place into the fridge to chill. I let mine chill overnight.

Step 19

Cut and serve!