In a large mixing bowl, beat together cream cheese, peanut butter, and powdered sugar until fully combined.
Beat in the cheesecake pudding mix.
Slowly pour in heavy cream while continuing to beat with the hand mixer.
Fold ½ of the Cool Whip into the peanut butter mixture until fluffy and combined.
Chop 6 of the Snickers bars into bite size pieces and fold into the peanut butter mixture.
Transfer the pie filling into the graham cracker crust and smooth the top into a mound.
Use the remaining Cool Whip to pipe decorations on the top of the pie and decorate with the remaining candy bars as desired.
Sprinkle with chopped peanuts, graham cracker crumbs, a drizzle of caramel, or mini chocolate chips.
Chill for at least 3 hours before cutting and serving.
Notes
Chopping Snickers: Don't want to spend the time chopping? Add the Snickers to a food processor and pulse for a couple of seconds.Storing: Snickers pie is best when it's eaten the same day it's made. However, you can store it in the refrigerator, covered for up to 2 days.