Mini Pumpkin Chiffon Pies

• 2 pkg. (14.1 oz. each) ready-to-use refrigerated pie crusts (4 crusts)
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup milk
• 1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
• 2 cups thawed COOL WHIP Whipped Topping
• 1/3 cup packed brown sugar
• 1 Tbsp. butter or margarine, melted
• 1/2 cup chopped PLANTERS Pecans

1. Heat oven 450 degrees F.
2. Unroll pie crusts; cut each into 5 rounds with 4-inch cookie cutter.
3. Use one to line each of 20 muffin pan cups sprayed with cooking spray.
4. Bake 6 to 8 min.
5. or until golden brown; cool in pan 5 min.
6. Transfer to wire racks; cool completely.
7. Melt 2 oz.
8. chocolate as directed on package; brush onto bottoms of pie shells.
9. Refrigerate 5 min.
10. or until chocolate is firm.
11. Beat cream cheese in medium bowl with mixer until creamy.
12. Gradually beat in milk Add dry pudding mix.
13. Beat 2 min.
14. Gently stir in COOL WHIP; spoon into crusts.
15. Refrigerate 1 hour.
16. Meanwhile, combine sugar and butter.
17. Add nuts; stir until evenly coated.
18. Melt remaining chocolate just before serving pies.
19. Spoon nut mixture over pies; drizzle with chocolate.

ready, chocolate, philadelphia cream cheese, milk, brown sugar, butter, pecans

Taken from www.kraftrecipes.com/recipes/mini-pumpkin-chiffon-pies-182108.aspx (may not work)