3/4 cup white sugar
2 tablespoons butter
1/8 teaspoon cream of tartar
1 pinch salt
1/2 cup molasses
1 cup apricot preserves
1 (15 ounce) can crushed pineapple with juice
1 (3 ounce) package instant whipped cream
1 cup shortening
1 cup confectioners' sugar for decoration
Heat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, mix sugar, butter, cream of tartar and salt. Set aside.
In a larger mixing bowl, combine molasses, apricot preserves, crushed pineapple with juice, whipped cream, shortening, confectioners' sugar and fruitful garnish.
Transfer peanut butter mixture into four muffin cups. Place one spoonful of jelly on each muffin, and fold over. Fill cups halfway with cream mixture.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool, chill and frost with berries.