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Leave the vanilla ice cream out at room temperature for a few minutes to soften slightly.
Chop the salted peanuts into coarse pieces.
Chop the peanut butter cups roughly into eighths.
Warm up the hot fudge sauce and the peanut butter in separate bowls in the microwave for about 15 or 20 seconds.
Place a spoonful of chopped peanuts in the bottom of each of the eight paper cups.
Add a small scoop of slightly softened vanilla ice cream to each cup and smooth it out.
Pour a spoonful of hot fudge sauce on top of the ice cream and spread it out if necessary.
Top the hot fudge sauce with a generous spoonful of chopped peanuts.
Add another scoop of softened vanilla ice cream on top of the peanuts and smooth it out.
Spoon a tablespoon of fluid peanut butter onto the vanilla and smooth it into an even layer.
Top the peanut butter with a generous handful of peanut butter cup chunks.
Add a final layer of ice cream and smooth it out evenly.
Add a layer of chopped peanuts on top of the ice cream and press down slightly.
Insert a popsicle stick in the middle and press down until it's almost all the way through.
Re-freeze the pops for a few hours until the ice cream is firm.
Snip the paper cup with scissors and carefully peel it away from the ice cream pop.