Peanut Butter Snacking Cups

• 3/4 cup HONEY MAID Graham Cracker Crumbs
• 3 Tbsp. butter or margarine, melted
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup milk
• 1/2 cup crunchy peanut butter
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup strawberry preserves

1. Line 12 muffin cups with paper baking cups.
2. Mix crumbs and butter.
3. Press about 1 tablespoon of the crumb mixture into each cup.
4. Top each with about 1 tablespoon of the whipped topping.
5. Gradually add milk to peanut butter in a bowl, blending until smooth.
6. Add pudding mix.
7. Beat 1 to 2 minutes until blended.
8. Fold in remaining whipped topping.
9. Spoon into cups.
10. Top each with 1 teaspoon preserves.
11. Freeze 4 hours or over night.
12. Peel off paper.

honey maid, butter, milk, crunchy peanut butter, strawberry preserves

Taken from www.kraftrecipes.com/recipes/peanut-butter-snacking-cups-51118.aspx (may not work)