Step 1: Prepare the peanut butter filling. In a large bowl, beat together the cream cheese and peanut butter together until smooth. Mix in the powdered sugar until smooth. Fold in the whipped topping.

Step 2: Add 1st layer of icebox cake. Line an 8x8 baking dish with plastic wrap leaving plenty of overhang on both sides to be able to wrap up. Place a layer of graham crackers down the bottom, 3 across and then break off a couple pieces to fill in the gap.

Step 3: Add 2nd layer of icebox cake. Spread a third of the peanut butter mixture on the graham graham crackers evenly and top with graham crackers.

Step 4: Add 3rd layer of icebox cake. Repeat with the peanut butter mixture, then graham crackers, then peanut butter then crushed up graham crackers.

Step 5: Allow to chill. Fold the plastic over the top of the cake and place in the freezer overnight or at least 8 hours.

Step 6:. Thaw and enjoy. The next day, take icebox cake out of freezer and let thaw for an hour. Garnish with peanut butter cups, either mini or full size. Slice and serve!