3/4 c. graham cracker crumbs
3 tbsp. butter, melted
3 1/2 c. non-dairy whipped topping
1 c. milk
1/2 c. chunky peanut butter
1 pkg. vanilla instant pudding
1/4 c. strawberry preserves

Line 12 cup muffin pan with paper baking cups. Combine crumbs and butter. Press 1 tablespoon into each cup, and top with 1 tablespoon of whipped topping. Gradually add milk to peanut butter in a bowl until smooth. Add pudding and mix with mixer on low until blended. Fold in remaining whipped topping. Spoon into cups and top with 1 teaspoon of preserves. Freeze about an hour. Peel off papers and serve.