Firmly press the cookie mixture into the bottom and sides of the pie pan.
Chill the crust for at least 30 minutes.
To make the peanut butter filling, place the softened butter and peanut butter in the bowl of a mixer. Beat until smooth.
Add the powdered sugar to the peanut butter mixture and beat until thoroughly combined.
Spread the peanut butter filling into an even layer in the crust.
Spread the whipped cream over the layer of peanut butter filling. Drizzle with fudge sauce and arrange peanut butter cups on top.
Chill for at least 4 hours. Cut into slices and serve.
Nutrition
Calories: 549kcal | Carbohydrates: 68g | Protein: 14g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 43mg | Sodium: 539mg | Potassium: 446mg | Fiber: 4g | Sugar: 53g | Vitamin A: 475IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 3mg
