Peanut Butter Frozen Cups recipe

1/2 c. graham cracker crumbs
2 Tb. butter or margarine, melted
2 c. frozen whipped topping, thawed, divided
1 c. milk
1/2 c. crunchy peanut butter
1 pkg. vanilla instant pudding and pie fill
1/4 cup strawberry preserves

Mix crumbs and butter and press about 1 tablespoon of the crumb mixture into each of 12 paper-lined muffin cups.
Top each with 1 tablespoon of the whipped topping.
Beat milk and peanut butter with wire whisk in medium bowl until well blended.
Add dry pudding mix; beat 2 minutes or until well blended.
Gently stir in remaining 1-1/4 cups whipped topping.
Spoon evenly into cups.
Top each with 1 tsp. preserves.
Freeze 4 hours or until firm.
Peel off paper just before serving.