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Beat the heavy cream with the powdered sugar and vanilla until firm peaks form. Transfer to a large bowl and set aside. Mix together the cream cheese, peanut butter, and pudding mix until smooth and creamy. Add 3/4 of the whipped cream and fold gently until well combined. Lay out a layer of peanut butter cookies in the bottom of a 9-inch square glass baking dish in a single layer, breaking up any cookies to make them fit. Pour 1/3 of the peanut butter cream over the cookies and spread out evenly. Top with 3/4 cup jelly, 1/2 cup strawberry slices and 1/2 cup chopped peanut butter cups. Repeat the process twice more with another layer of peanut butter cookies, cream, jelly, strawberries and peanut butter cups. Top with the reserved whipped cream and spread out evenly. Dollop teaspoons of jelly over the top and swirl into the cream with a knife or skewer. Sprinkle with the remaining peanut butter cups and salted peanuts. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight. Slice and serve.
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution