Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
cup boiling water
1
box (4-serving size) cranberry-flavored gelatin
1
cup whole berry cranberry sauce (from 14-oz can)
1
container (8 oz) frozen whipped topping, thawed
Preparation
Heat oven to 450°F. Spray 24 mini muffin cups or mini tart pans with cooking spray.
Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch round biscuit or cookie cutter, cut 10 rounds from each crust. Reroll scraps and cut an additional 4 rounds. Press rounds in bottoms and up sides of muffin cups. Prick bottoms of crusts with fork.
Bake 15 to 20 minutes or until light golden brown. Remove from pans to cooling racks; cool completely.
Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Add cranberry sauce and whipped topping; mix well. Refrigerate until soft set.
Spoon cranberry cream mixture into cooled tart shells. Refrigerate until set.
