Pb&J Icebox Cake - cooking recipe

Ingredients

2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 ounces cream cheese, softened
1 cup smooth peanut butter
3 1/2 ounces instant vanilla pudding
14 ounces peanut butter sandwich cookies
2 1/2 cups strawberry jelly, divided
1 1/2 cups sliced strawberries
2 cups miniature peanut butter cups, roughly chopped
1/4 cup chopped dry roasted salted peanut

Preparation

Beat the heavy cream with the powdered sugar and vanilla until firm peaks form. Transfer to a large bowl and set aside.
Mix together the cream cheese, peanut butter, and pudding mix until smooth and creamy. Add 3/4 of the whipped cream and fold gently until well combined.
Lay out a layer of peanut butter cookies in the bottom of a 9-inch square glass baking dish in a single layer, breaking up any cookies to make them fit.
Pour 1/3 of the peanut butter cream over the cookies and spread out evenly. Top with 3/4 cup jelly, 1/2 cup strawberry slices and 1/2 cup chopped peanut butter cups.
Repeat the process twice more with another layer of peanut butter cookies, cream, jelly, strawberries and peanut butter cups.
Top with the reserved whipped cream and spread out evenly. Dollop teaspoons of jelly over the top and swirl into the cream with a knife or skewer.
Sprinkle with the remaining peanut butter cups and salted peanuts. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight. Slice and serve.