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

Line 12 cup muffin pan with paper baking cups. Combine crumbs and butter; mix well. Press 1 tablespoon of crumb mixture into each cup. Top each with 1 tablespoon of the whipped topping. Gradually add milk to peanut butter in bowl, blend until smooth. Add pudding mix. With electric mixer at low speed, beat until blended.

Fold in remaining whipped topping. Spoon into crumb-lined cups. Top each cup with 1 teaspoon strawberry preserves. Freeze about 4 hours. To serve, peel off papers.