Peanut Butter Caramel No-Bake Ice Box Cake

2 cups heavy whipping cream - 1 & 3/4 cups powdered sugar, divided - 1 Tsp Puré vanilla extract - 8 ounces cream cheese, softened 1 (15 ounce) jar Peanut Butter (with Salted Caramel Creamy) - 10 to 15 chocolate graham crackers - 4 oz chocolate shell ice cream topping - 2 Tbsp caramel topping - 1/4 cup honey roasted peanuts, chopped

In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add 3/4 cup icing sugar. Whip until stiff peaks form. Place in the refrigerator while you prepare the remaining ingredients.
To prepare the filling: Combine cream cheese, peanut butter and 1 cup icing sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Fold in 1/2 of the whipped cream until it is completely incorporated. Set aside.
Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/3 of the peanut butter cream on the bottom of the pan. Smooth into an even layer. Add 1/3 of whipped cream on top of the peanut butter cream and use spatula to smooth into an even layer.
Top with a layer of graham crackers, breaking them if necessary to make them fit. Repeat the layers 2 more times, ending with graham crackers. They will slightly peek over your baking dish. Cover and refrigerate 3-4 hours or freeze for 1-2 hours.
Remove cake from refrigerator or freezer, invert pan onto a plate. Pour chocolate shell topping onto cake (starting at one end and working to the other).
While you are pouring, use an offset spatula to smooth and help the chocolate drip down the sides. Keep in mind the chocolate will harden so you must work fast. Drizzle the chocolate top with caramel and sprinkle with chopped peanuts. You can refrigerate until ready to serve.