Combine cookie crumbs and melted butter, divide between 3 freezer proof glasses. Place in refrigerator.
PEANUT BUTTER CREAM MOUSSE
Heat 3 tablespoons of cream until hot but not boiling, remove from heat and add the PB chips, stirring until smooth, add the remaining 2 tablespoons cream, stir to combine, place in freezer for 10 minutes. Remove from freezer, add ¼ cup of cream and beat until soft peaks form. Set aside.
CHOCOLATE ICE CREAM
In a large bowl combine until smooth sweetened condensed milk and cocoa, set aside.
In a large bowl beat the cream until stiff peaks appear. Gently fold the condensed milk mixture into the whipped cream and combine well.
Remove the glasses from the fridge.
PUTTING IT TOGETHER
On top of the cookie crumb base layer first with the chocolate Ice Cream mixture then the Peanut Butter Mousse and finally another layer of Chocolate Ice Cream. Place in the freezer for approximately 2-3 hours or until firm. Top with whipped cream and sprinkles. Enjoy!