Directions:

Roll out each refrigerated pie crust in package to thin rectangle. Use 3-inch round biscuit cutter or glass to cut 12 circles out of each pie crust. Carefully push crust rounds into mini muffin pan. Prick dough with fork tines before putting pans in preheated oven. Bake at 400 degrees F for 5-7 minutes until lightly browned.

Meantime, mix pudding/pie filling up according to package directions and allow to sit and begin to set up.

After removing pie crusts from oven, allow to cool 5-10 minutes and then remove from mini muffin pan. Place in storage container and then fill each crust with pie filling to top of crust.

If making ahead, freeze or store in refrigerator, covered, until ready to use. If in freezer, remove from freezer and place in refrigerator night before or day of event to allow to thaw. Just before serving, top each pie with whipped cream, if desired.