|Graham cracker crumbs||3⁄4 Cup (12 tbs)|
|Butter/Margarine||3 Tablespoon , melted|
|Non dairy whipped topping||8 Ounce , thawed (3.5 Cups Cool Whip)|
|Milk||1 Cup (16 tbs)|
|Chunky peanut butter||1⁄2 Cup (8 tbs)|
|Vanilla flavor instant pudding and pie filling||3 1⁄2 Ounce (1 Package, 4 Serving Size Jell O)|
|Strawberry preserves||1⁄4 Cup (4 tbs)|
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.