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2. Spoon one tablespoon of pie filling into each cup liner. Do not use all the pie filling; mix remaining pie filling with remaining crumb mixture. Spoon this mixture onto the top of other ingredients in muffin cup liners. Bake for 30 minutes.
3. Allow mini pies to cool to room temperature. Spoon cool whip onto pies and decorate, serve immediately or chill until ready to serve.