LINE 12 muffin cups with paper baking cups. Mix crumbs and butter. Press about 1 Tbsp. of the crumb mixture into each cup; top each with about 1 Tbsp. of the whipped topping.
GRADUALLY add milk to peanut butter in medium bowl, mixing until well blended. Add pudding mix. Beat 1 to 2 minutes until blended. Gently stir in remaining whipped topping. Spoon into cups. Top each with 1 tsp. preserves.
FREEZE 4 hours or overnight until firm. Peel off paper just before serving.
Great Substitute: Substitute 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling for Vanilla Flavor Instant Pudding.