Ingredients:
1 ready-to-use refrigerated pie crust (1/2 of a 14.1 oz. pkg.)
1 pkg. (3 oz.) lemon flavored gelatin
1/4 c. loosely packed fresh mint leaves
1/2 c. boiling water
Zest and 1/4 c. juice from 1 large lime, divided
1 pkg. (3.4 oz.) vanilla flavored instant pudding
1 1/4 c. milk
3/4 c. thawed frozen whipped topping
Directions:
Preheat oven to 375 degrees.
Unroll pie crust and a lightly floured cutting board. Roll to a 12 inch diameter. Use a 3 1/2 inch cookie cutter to cut pastry into 9 rounds, re-rolling scraps as necessary. Place a 12-cup muffing pan upside-down on work surface. Press 1 pastry round onto the bottom and down sides of each of 9 muffin pan cups.
Bake 9-11 minutes, or until golden brown; cool completely. Carefully remove pastry cups from pan.
Combine dry gelatin mix and mint in a small bowl. Add boiling water; stir 2 minutes, or until the gelatin is completely dissolved. Stir in lime juice.
Beat pudding mix, milk and lime zest in a medium bowl with a whisk for 2 minutes. Pour gelatin mixture through a fine-mesh strainer into pudding. Press strained mint leaves into strainer with the back of a spoon to remove as much liquid as possible. Discard strained solids. Whisk pudding and gelatin mixture until blended. Refrigerate 30 minutes or until thickened.
Spoon pudding mixture into pie crusts. Refrigerate 30 minutes, or until firm. Top with whipped topping before serving.
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