1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup powdered sugar
1 cup heavy whipping cream
13-15 full-sheet chocolate graham crackers use more or less as needed
For the topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup mini peanut butter cups
1 chocolate graham cracker crushed
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, mix together the cream cheese and peanut butter until smooth. Add in the powdered sugar and vanilla extract and mix until well combined. Slowly add in the heavy whipping cream and continue mixing on medium-high speed until the mixture has thickened and soft peaks form. In the bottom of an 8-inch square baking pan, make a single layer with the chocolate graham crackers, breaking them up as needed to fit in the pan. It's best to try and use as many full-sheets of graham crackers as you can. You will usually use about 4.5 graham crackers for each layer. Scoop out half of the peanut butter filling and smooth it out on top of the chocolate graham crackers. Add another single layer of chocolate graham crackers on top of the filling, then add the remaining peanut butter filling and smooth it out. Top with one more single layer of chocolate graham crackers and set aside. To make the topping: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the other cup of heavy whipping cream, powdered sugar, and vanilla extract and mix on medium-high speed until soft peaks form. Scoop the whipped cream out on top of the chocolate graham crackers and smooth it out into one even layer. Top with the miniature peanut butter cups and crushed chocolate graham crackers. Cover tightly and refrigerate for at least 5-6 hours. Remove from the refrigerator, slice into pieces and enjoy!