2 chocolate layer cakes
2 (24 count) bags mini peanut butter cups
2 qts. whipping cream OR
48 oz. Cool Whip (2 big containers)
1 can Redi Whip (optional)

Slice layer cakes in half so you have 4 layers. They're easier to slice if frozen. Layer cut side up; between each layer fill with whipped cream and six crumbled up peanut butter cups. When layers are finished, frost with whipped cream. With a pastry bag or a can of whipped cream, make rosettes around the top of the cake and garnish with peanut butter cups.