Itsy Bitsy Fruit Pies

1 With adult help, in medium saucepan melt butter over low heat. Stir in chocolate morsels until melted. Remove from heat. Stir in cinnamon.

2 Place cereal in large bowl. Carefully pour melted chocolate mixture over cereal. Gently stir until cereal is completely coated with chocolate.

3 Spoon cereal mixture into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray. Using your finger or thumb, press cereal mixture onto bottoms and up the sides of each cup, forming crusts.

4 Place crusts in freezer for 30 minutes. Remove from freezer. Refrigerate, covered, until ready to serve.

5 Before serving, fill each crust with fresh fruit. Dollop with whipped topping. Decorate with sprinkles. Serve immediately.NOTE: Extra unfilled crusts may be frozen in air-tight container for up to a month. Let stand at room temperature for 15 minutes before serving.Kid-friendly Kitchen Tips:Children of all ages should have an adult assistant with them at all times when cooking.

6 Chefs, 7 and older, can measure the ingredients and help stir the melted chocolate into the Rice Krispies(R) cereal.

7 Little ones, ages 3 to 6, will enjoy pressing the mixture into the muffin cups and decorating with the fruits and whipped cream.

8 Make sure to have plenty of extra fruits for snacking while making these little pies.