3/4 c. graham cracker crumbs
3 tbsp. butter, melted
3 1/2 c. Cool Whip nondairy whipped topping, thawed
1 c. chunky peanut butter
1 (4 serving size) pkg. 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 of the 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.