Preheat oven to 450°F.

Unroll one pie crust on a clean work surface and use a 3-inch round (or flower-shaped) cookie cutter to cut 12 rounds; repeat with the second pie crust to make 24 rounds total.

Gently press each cut round into the cups of a mini muffin tin so the crust covers the bottom and sides of each cup. Place one crust per cup.

Bake the crusts 8–10 minutes or until golden brown.

Let the crusts cool in the tin for a couple of minutes, then carefully remove them from the tin and let cool completely on a cooling rack or plate.

To assemble, place 1 teaspoon of Jif Swirled Cookies 'n Cream Hazelnut Spread into each cooled crust, add a dollop of thawed Cool Whip on top of the spread, then finish with one mini Oreo cookie per pie.

Chill the assembled mini pies until ready to serve.