• Preheat oven to 375º F.

Prepare Pie Crust

• Mix sugar with crushed crackers. Stir in melted butter. Pour into pie plate. Press firmly against sides and bottom.
  1 1/2 cup crushed graham crackers, 1/4 cup sugar, 1/3 cup butter
• Bake for 8 minutes. Cool completely.

Make Pie Filling

• Spoon the hot fudge into the bottom of the crust, spread in an even layer. Freeze for 10 minutes.
  1/2 cup hot fudge sauce
• Beat peanut butter and milk with whisk until well blended.
  1/2 cup creamy peanut butter, 1 1/4 cup cold milk
• Add the pudding mixes, and beat for about 2 minutes. The mixture will be thick.
  2 3.4 oz packages vanilla flavor instant pudding
• Gently stir in the cool whip, and the chopped peanut butter cups.
  1/2 tub Cool Whip, 1/2 cup mini Reese's peanut butter cups
• Spoon over the chocolate layer. Put in the fridge to set.

Make Topping

• Using an electric stand mixer, fitted with the whisk attachment, beat heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue whisking until stiff peaks.
  1 cup heavy cream, 3 Tablespoons powdered sugar, 1/2 tsp vanilla
• Gently spread over the peanut butter layer.
• Garnish with additional peanut butter cups.
  Mini Reese's peanut butter cups for decoration
• Let set in the fridge for 3 hours before serving.