In a large mixing bowl or the bowl of a stand mixer, mix cream cheese, peanut butter, confectioner’s sugar, 2 teaspoons of whipping cream, and vanilla extract on high speed until smooth and creamy.

In a separate bowl, whip remaining cream on high speed until soft peaks form, about 2 minutes.

With a flexible rubber spatula, gradually fold the whipped cream into the peanut butter mixture, 1 scoop at a time, until you’ve added all of the cream.

Scoop peanut butter mousse into a piping bag fitted with a star or other decorative piping tip.

Layer components into 4 stemless wine glasses, small jars or dessert cups in the following order: Strawberry compote, crushed cookies, peanut butter mousse, crushed cookies, diced fresh strawberries, peanut butter mousse.

Garnish with crushed salted peanuts and crushed freeze dried strawberry pieces.

Serve immediately.