Cut cream cheese and butter into flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate several hours or until firm.
Heat oven to 450°F. Divide dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness; cut into 24 rounds with 3-inch cookie cutter, rerolling scraps as needed. Gently press 1 round onto bottom and up side of each of 24 mini muffin pan cups.
Drain pears, reserving 2 Tbsp. juice. Chop pears; place in medium bowl. Add reserved juice and dry pudding mix; toss to evenly coat pears. Spoon into crusts. Cover with remaining dough rounds; press edges together to seal.
Bake 10 to 12 min. or until golden brown. Cool in pan 5 min. before transferring to wire racks to cool.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Brush top crusts with an egg wash, then sprinkle with turbinado sugar before baking.
Use a small cookie cutter to cut decorative shapes from remaining dough rounds before placing over unbaked pies.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.