Lightly spray a 9×13 baking dish with nonstick spray and set it aside.
In a medium-sized bowl, add 2¼ cups of crushed chocolate sandwich cookies. Pour the melted butter over the cookie crumbs and stir to coat them completely. Press the mixture into the bottom of the prepared baking dish. Set it aside.
In a large mixing bowl, combine the pudding mix and milk. Use a handheld mixer on low speed to beat the pudding mix and milk until it begins to thicken.
Gently fold in 2 cups of thawed whipped topping into the pudding mixture.
Spread half of the pudding mixture over the bottom layer of buttered cookie crumbs.
Sprinkle 2 cups of halved peanut butter cups on top of the pudding layer.
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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