Combine cookie crumbs and butter; spoon into 12 paper-lined muffin cups, adding about 2 rounded Tbsp. crumb mixture to each cup. Press crumb mixture onto bottoms and up sides of cups. Refrigerate until ready to use.
Reserve 12 of the smallest strawberries for garnish. Slice remaining strawberries. Mix sugar, cornstarch and lemon juice in small bowl until blended; stir in 1/4 cup water. Set aside.
Bring 1 cup strawberry slices and remaining water to boil in small saucepan on medium-high heat; simmer on medium-low heat 3 min., stirring occasionally. Stir in sugar mixture. Return to boil; cook and stir 1 min. or until sauce is clear and thickened. Cool slightly.
Pat remaining strawberry slices dry; spoon evenly into pie crusts. Top with cooked strawberries. Refrigerate 1 hour.
Top tarts with COOL WHIP and reserved whole strawberries just before serving.
Best of Season
Select strawberries that are plump, brightly colored and have a strong strawberry fragrance.
Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber 2g
* 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.