Peanut Butter Snack Cups

• 3/4 c. graham cracker crumbs
• 3 Tbsp. butter, melted
• 3 1/2 c. (8 oz.) Cool Whip, thawed
• 1 c. milk
• 1/2 c. chunky peanut butter
• 1 pkg. (4 serving size) vanilla flavor instant pudding and pie filling
• 1/4 c. strawberry preserves (optional)

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=942138 (may not work)