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 dry gelatin mix and mint in small bowl. Add boiling water; stir 2 min. until gelatin is completely dissolved. Stir in lime juice.
Beat pudding mix, milk and lime zest in medium bowl with whisk 2 min. Pour gelatin 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 gelatin mixtures 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.
For best results, stir the dissolved gelatin 2 min. as directed in recipe to ensure the gelatin is completely dissolved and the mint flavor is fully developed.
Garnish with additional fresh mint leaves just before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 34g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.