Mini Mojito Pies

By scratch cook

Ingredients

• 1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1/4 cup loosely packed fresh mint leaves
• 1/2 cup boiling water
• Zest and 1/4 cup juice from 1 large lime, divided
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1-1/4 cups milk
• 3/4 cup thawed Cool Whip Whipped Topping

Preparation

Step 1

Heat oven to 375ºF.


Unroll pie crust on lightly floured cutting board. Roll to 12-inch diameter. Use 3-1/2-inch cookie cutter to cut pastry into 9 rounds, rerolling scraps as necessary. Place 12-cup muffin pan upside-down on work surface. Press 1 pastry round onto bottom and down side of each of 9 muffin pan cups.

Bake 9 to 11 min. or until golden brown; cool completely. Carefully remove pastry cups from pan.

Combine jelly powder and mint in small bowl. Add boiling water; stir 2 min. until jelly powder is completely dissolved. Stir in lime juice.

Beat pudding mix, milk and lime zest in medium bowl with whisk 2 min. Pour jelly mixture through fine-mesh strainer into pudding. Press strained mint leaves into strainer with back of spoon to remove as much liquid as possible. Discard strained solids. Whisk pudding and jelly mixture until blended. Refrigerate 30 min. or until thickened.

Spoon pudding mixture into pie crusts. Refrigerate 30 min. or until firm. Top with Cool Whip before serving.