Peanut Butter Snacking Cups

• 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

1. Line 12-cup muffin pan with paper baking cups.
2. Combine crumbs and butter; mix well.
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 bowl, blending until smooth.
6. Add pudding mix.
7. With electric mixer at low speed, beat until blended, 1 to 2 minutes.
8. Fold in remaining whipped topping.
9. spoon into crumb-lined cups.
10. Top each cup with 1 teaspoon of the preserves.
11. Freeze about 4 hours.
12. To serve, peel off papers.

graham cracker crumbs, butter, milk, chunky peanut butter, strawberry preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569990 (may not work)