Let's whip it up
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Topped with strawberry preserves, these easy-to-make peanut butter cup treats are the PBJ of the dessert world.
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Combine graham crumbs and butter; press onto bottoms of 12 paper-lined muffin pan cups, adding about 2 tsp. crumb mixture to each cup. Top each crust with 1 Tbsp. of the whipped topping.
Beat peanut butter and milk in medium bowl with whisk until blended. Add dry pudding mix; beat 2 min. Stir in remaining whipped topping; spoon into muffin cups. Top with preserves.
Freeze 4 hours or until firm. Remove desserts from paper liners before serving.
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