Roll out pie crust on a clean surface and use a 3 inch round (or flower shape) cookie cutter to cut out 12 mini crusts from each round, making 24 total pie crusts. Drape the pie crusts over the back side of a mini muffin tin, space them out so they do not touch. Bake the crusts for 8 to 10 minutes or until golden brown. Let cool slightly on the muffin tin before carefully removing to cool completely.
Fill each pie crust with a teaspoon of Jif's Cookies 'n Cream Hazelnut Spread, followed by a dollop of Cool Whip and a mini Oreo cookie. Keep chilled until ready to serve.
Notes
*If desired, prepare your own whipped cream instead of using Cool Whip. Place 1 1/2 cups of chilled whipping cream in the bowl of your stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Add 2 tablespoons of powdered sugar for sweetness, and continue whisking until combined.