3/4 c. graham cracker crumbs
3 tbsp. butter, melted
3 1/2 c. (8 oz.) Cool Whip
1 c. milk
1/2 c. chunky peanut butter
1 pkg. (4 serving size) Jello vanilla flavor instant pudding and pie filling
1/4 c. strawberry preserves

Line 12 cup muffin pan with paper baking cups. Combine crumbs and butter; mix well. Press about 1 tablespoon of the crumb mixture into each cup. Top each with about 1 tablespoon whipped topping.

Gradually add milk to peanut butter in bowl, blending until smooth. Add pudding mix. With electric mixer at low speed, beat until blended, 1 to 2 minutes. Fold in remaining whipped topping. Spoon into crumb-lined cups. Top each cup with 1 teaspoon of the preserves. Freeze about 4 hours. To serve, peel off papers. (12 servings)