3/4 c. chocolate cookie crumbs
3 tbsp. butter, melted
1/2 c. peanut butter
1 c. cold milk
1 (4 serving) pkg. instant chocolate pudding
2 c. thawed Cool Whip whipped topping
Chocolate topping

Line 12 muffin cups with paper baking cups. Mix together cookie crumbs and butter in small bowl. Press about 1 tablespoon crumb mixture onto bottom of each cup.

Stir peanut butter in small bowl until smooth. Gradually stir in milk. Add pudding mix. Beat with wire whisk or at low speed of electric mixer until well blended, 1 to 2 minutes. Fold in whipped topping. Spoon mixture into cups. Freeze 3 hours or overnight.

Peel off paper just before serving. Top with Cool Whip and drizzle chocolate topping over each cup.