Preheat oven to 325F.

Using a regular-sized muffin tin, roll 2 cookie squares together into a ball and place one in each muffin cup.

Bake at 325F for 12-15 minutes.

Remove from oven, let cool for 2 minutes on a cooling rack.

With the baked cookies still in the muffin cups, press a mini-tart shaper or the bottom of a shot glass into the baked cookie to shape into mini piecrusts.

Let cool another 1-2 minutes, then remove the baked shells and set aside to cool completely.

Place the prepared fruit in a bowl and mix to combine.

Fill the sugar cookie piecrusts with the fruit mixture and top with whipped topping and a fresh mint leaf.

Enjoy!