Peanut Butter Snacking Cups - cooking recipe

Ingredients

3/4 c. graham cracker crumbs
3 Tbsp. butter or margarine, melted
3 1/2 c. (8 oz.) Cool Whip nondairy whipped toping, thawed
1 c. milk
1/2 c. chunky peanut butter
1 pkg. (4 serving size) Jell-O vanilla flavor instant pudding and pie filling
1/4 c. strawberry preserves

Preparation

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.
Gradually add milk to peanut butter in bowl, blending until smooth.
Add pudding mix.
With electric mixer at low speed, beat until blended, 1 to 2 minutes.
Fold in remaining whipped topping.
spoon into crumb-lined cups.
Top each cup with 1 teaspoon of the preserves.
Freeze about 4 hours.
To serve, peel off papers.