3/4 c. graham cracker crumbs
3 tbsp. butter, melted
3 1/2 c. (8 oz.) non-dairy whipped topping
1 c. milk
1/2 c. chunky peanut butter
1 packet BLAIR vanilla pie mix, prepared & cooled
1/4 c. strawberry preserves (or your choice)

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.

In a bowl, gradually add milk to peanut butter until well blended. Add to cooled pudding and mix well on low speed with electric mixer. Fold in remaining whipped topping. Spoon into crumb lined cups. Top each with 1 teaspoon of preserves. Freeze about 4 hours. To serve, peel off paper cup.