Sweetheart Strawberry Tarts

• 26 OREO Cookies, finely crushed
• 1/3 cup butter or margarine, melted
• 4 cups fresh strawberries, divided
• 1/3 cup sugar
• 4-1/2 tsp. cornstarch
• 1 tsp. lemon juice
• 1/2 cup water, divided
• 1/2 cup thawed COOL WHIP Whipped Topping

1. Combine cookie crumbs and butter; spoon into 12 paper-lined muffin cups, adding about 2 rounded Tbsp.
2. crumb mixture to each.
3. Press onto bottoms and up sides of cups.
4. Refrigerate while preparing filling.
5. Reserve 12 of the smallest strawberries for garnish.
6. Slice remaining strawberries.
7. Mix sugar, cornstarch and lemon juice in small bowl; stir in 1/4 cup water.
8. 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.
9. Stir in sugar mixture.
10. Return to boil; cook and stir 1 min.
11. or until sauce is clear and thickened.
12. Cool slightly.
13. Pat remaining strawberry slices dry.
14. Spoon evenly into pie crusts; top with strawberry glaze.
15. Refrigerate 1 hour.
16. Top tarts with COOL WHIP and reserved whole strawberries just before serving.

oreo cookies, butter, fresh strawberries, sugar, cornstarch, lemon juice, water, thawed cool

Taken from www.kraftrecipes.com/recipes/sweetheart-strawberry-tarts-55937.aspx (may not work)