In a large bowl beat together the the cream cheese and peanut butter together until smooth.

Mix in the powdered sugar until smooth.

Next fold in the whipped topping.

Line an 8x8 baking dish with plastic wrap leaving plenty of overhang on both sides.

Place a layer of graham crackers down the bottom. I usually do 3 across and then break off a couple pieces to fill in the gap.

Place a third of the peanut butter mixture on the graham graham crackers and spread out evenly.

Next top with graham crackers again.

Again with the peanut butter mixture, then graham crackers, then peanut butter then crushed up graham crackers.

Fold the plastic over the top of the cake and place in the freezer overnight or at least 8 hours.

The next day let thaw for an hour.

Garnish with peanut butter cups, slice and serve!