Heat oven to 425°F. Spray an inverted muffin tin with nonstick cooking spray.

Remove pie crusts from pouches; unroll on work surface. Wash the top of the peach can with soap and water, and dry. Use it to punch out 4 circles from each crust. Drape each round over the muffin cups. Lightly crimp the edges with your fingers to make a loose flower shape.

If desired, cut small shapes from the dough scraps and place on an ungreased cookie sheet, to use as your decorative toppers. Bake the scraps for 5 minutes or until golden brown.

Lightly poke the bottom of the crust cups with a fork to prevent them from puffing too much. Bake the pie cups for 7-8 minutes or until golden brown. Leave the cups on the muffin tin to cool, for about 15 minutes before removing. Remove shells from cups.

Drain the canned peaches and place in the refrigerator for easier slicing. When they are a bit colder, thinly slice each of the halves, but keep them together. Then fan the slices of each piece out into 8 individual spirals, for presentation purposes. If your can does not come with 8 halves, just split up some of the pieces evenly until you can make 8 spirals.

Beat softened cream cheese in a large bowl with an electric hand mixer until creamy. Beat in the milk. Add the dry pudding mix, then beat for 2 minutes. Fold in 1 cup of cool whip with a rubber spatula until smooth and well incorporated. Put the mixture in a piping or Ziplock bag, and cut off the end or corner.

Pipe the mixture about halfway up the sides of the cups. Using a flat spatula, gently lift each of the spirals and place on each individual pie cup, on top of the cream cheese mixture.

Top with a dollop of whipped cream and a raspberry, mint, or the cut out pie crust pieces for garnish. These peach cups can be enjoyed immediately, or after they’ve been chilled in the refrigerator. You can even make them a day in advance and keep in the fridge.