Amber’s Mini Chocolate Cream Pie

Amber's Mini Chocolate Cream Pie
  • 1 biscuit shell - see below
  • ⅓ Cup(s) chocolate pudding
  • 2 Tablespoon(s) fat free whipped topping
  1. Refridgerated low fat buttermilk biscuts - preheat oven to 350.
  2. Pull biscuit dough apart.
  3. Roll out each of the dough sections into 4" diameters
  4. Line large muffin cups with the dough and prick dough all over with a fork to prevent dough from rising too much while baking.
  5. Bake shells until ightly broned, about 10 minutes (timing will vary depending up on your oven).
  6. Coll, then remove shells from muffin cups and place in a