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

Line 12 muffin cups with paper baking cups. Combine crumbs and butter. Press about 1 tablespoon of crumb mixture into each cup. Top each with about 1 tablespoon of whipped topping. Gradually add milk to peanut butter in a bowl, blending until smooth. Add pudding mix and beat 1-2 minutes until blended. Fold in remaining whipped topping. Spoon into cups. Top each with 1 teaspoon preserves. Freeze several hours or overnight.