Preparation Time

4 hours, 20 minutes (20 minutes prep, 4 hours to freeze)

Ingredients

• paper baking cups
• 12 squares graham crackers, crushed
• 3 tablespoons butter, melted
• 3 1/2 cups (8 oz) cool whip (low fat is fine)
• 1 cup milk
• 1/2 cup smooth or crunchy peanut butter
• 1 pkg (4 serving size) Jell-O fat free vanilla instant pudding
• 1/4 cup strawberry jam

Directions

• line 12 cup muffin tin with paper baking cups.
• combine crumbs and butter; mix well.
• press mixture firmly into bottom of cups, dividing evenly (about 1 tablespoon each).
• top each with 1 tablespoon cool whip.
• in a blender or mixing bowl, gradually add milk to peanut butter, blending until smooth.
• add pudding mix, blending on low speed until well blended (1-2 minutes).
• fold in remaining cool whip.
• spoon mixture into cups and top with 1 teaspoon of strawberry jam.
• freeze for 4 hours.
• when ready to eat, let thaw slightly first.