Line a 9x13 pan with parchment paper or wax paper. Place 9 of the graham crackers in the bottom of the pan, breaking or cutting the crackers to fill in the bottom completely.

In a medium-sized bowl, mix together the pudding and the milk. Whisk together until the pudding is smooth. Fold in 8 ounces of Cool Whip. Using a rubber spatula, spoon this filling on top of the graham crackers and spread it out so it is even.

Sprinkle the quartered Reese's peanut butter cups on top of the chocolate pudding.

In a medium size bowl, cream together the softened cream cheese and the peanut butter. You can use a stand mixer, handheld mixer, or just use a spoon and mix well until it is all combined. Mix in powdered sugar. Lastly, fold in the Cool Whip. Spread this on top of the Reese's cups layer.

Gently press the remaining graham crackers into the top of the layered bars. Break or cut the crackers as needed to fit.

Freeze the bars for at least 5 hours before cutting and serving.