Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Mini Pie Crusts (14 Count), softened as directed on box
1
box (4-serving size) chocolate instant pudding and pie filling mix
2
cups cold milk
1
cup refrigerated or frozen (thawed) whipped topping
Preparation
Heat oven to 425°F (400°F for dark or nonstick pan). Remove crusts from pouches; slowly and gently unroll on work surface. Separate into 14 crusts; discard scraps.
Fit crusts into 14 ungreased regular-size muffin cups, pressing firmly against sides and bottoms. Prick bottom of each crust with fork.
Bake 11 to 15 minutes or until edges are deep golden brown. (If baking in batches, refrigerate remaining cups until baking.) Cool completely in pan, about 10 minutes. Remove from cups.
In medium bowl, mix pudding mix and milk; beat 2 minutes with whisk. Spoon mixture evenly into cooled, baked shells (about 2 heaping tablespoonfuls per shell). Refrigerate at least 1 hour until set.
Top each pie with whipped topping. Garnish as desired. Store in refrigerator.
