2 cups heavy cream
1/3 cup confectioners' sugar
1 tablespoon vanilla extract
1/2 cup smooth peanut butter
1 - 9 ounce box chocolate wafer or sandwich cookie
½ cup mini peanut butter cups for garnish
In the bowl of a food processor, combine 1 1/2 cups heavy cream, sugar, and vanilla and beat until thick. Remove from bowl and set aside. In the same bowl, add peanut butter and mix until soft and smooth; pour in 1/2 cup cream and mix until light and fluffy. Remove from the bowl and fold the peanut butter mixture into the whipped cream until completely incorporated. Place about 1 teaspoon of peanut butter mixture on the bottom of 6 cookies and arrange in a circle on a serving plate, placing 1 cookie in the middle of the circle. Dollop 1 cup of the peanut butter mixture, spreading outward to cover all but the outer edges of the cookies. Repeat the process 5 more times, ending with cream. Refrigerate the cake for at least 8 hours up to overnight. Top with peanut butter cups.
To serve, cut into wedges with a serrated knife.