Sprinkle 1½ cups of crushed sandwich cookies on top of the layer of peanut butter cups.
In another medium-sized mixing bowl, combine the softened cream cheese, creamy peanut butter, and sifted powdered sugar. Use a handheld mixer on medium-high speed to mix until smooth, about 1½-2 minutes.
Gently fold in 2 cups of thawed whipped topping into the cream cheese peanut butter mixture.
Spread all of the cream cheese peanut butter mixture over the layer of crushed chocolate sandwich cookies.
Sprinkle the remaining 1½ cups of crushed chocolate sandwich cookies on top of the peanut butter layer.
Evenly spread the remaining chocolate pudding mixture over the crushed chocolate cookie layer.
Drizzle the chocolate magic shell over the top of the pudding layer. Use an offset spatula or spoon to smooth the magic shell over the pudding.
Sprinkle the remaining 3 cups of halved peanut butter cups over the chocolate pudding.
Cover the baking dish and chill the Peanut Butter Icebox Cake in the refrigerator for at least 4 hours to overnight.
Before serving, slice the chilled cake into 3 slices across and 5 slices down.
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