Prepare Crust Mix as directed on package in medium bowl. Press onto bottoms of 12 to 15 foil-cup-lined muffin cups (about 1 heaping tablespoon per muffin cup).
Prepare Filling Mix as directed on package in deep, medium bowl. Divide filling among muffin cups. Place Topping Pouch in hot water 30 seconds. Knead pouch 30 seconds. Squeeze topping equally over cups.
Freeze 2 hours or until firm. Store, covered, in freezer up to 2 weeks.