If you're a peanut butter fan chances are you'll love this icebox pie one that combines peanut butter, gooey caramel, and milk chocolate covered peanut butter cups.

Peanut Butter Icebox Pie

Crust:
1/2 cup (1 stick) unsalted butter, very soft
2 cups vanilla wafer crumbs

Filling:
12 ounces (1 1/2 8-ounce packages) cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
3/4 cup heavy cream, whipped
6 peanut butter cups, coarsely chopped (about 1 cup)
3/4 cup smooth peanut butter
1/2 cup cold caramel sauce (homemade or store-bought)

Garnish:
3 peanut butter cup candy bars, coarsely chopped (about 1/2 cup)
1/4 cup finely chopped unsalted peanuts

1. To make the crust: In a small bowl, combine the butter and the vanilla wafer crumbs. Press firmly into a lightly buttered 9-inch glass pie dish. Wrap tightly with plastic and place in the freezer for 30 minutes.
2. Meanwhile, make the filling: In a large bowl, beat the cream cheese until smooth, about 2 minutes. Add the sugar gradually, continuing to beat. Add the vanilla extract. Fold in the whipped heavy cream. Then fold in the peanut butter cups.
3. Lightly beat the peanut butter and spoon into a pastry bag fitted with a large round tip. Set aside.
4. Remove crust from freezer and carefully spread the caramel in a thin layer over the bottom of the crust. Spoon half the filling on top of the caramel. Drizzle half the peanut butter over the filling and using a small knife, swirl into the cream cheese to create a marbleized effect (if you don't have a pastry bag, drop the peanut butter by teaspoonfuls). Repeat with second half of the filling and second half of the peanut butter. Garnish with Peanut Butter Cups and peanuts in a decorative manner. Wrap with plastic and chill overnight in the refrigerator.

Makes one 9-inch pie.