Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
Unroll pie crusts on work surface. Using large flower-shaped cookie cutter (3 to 4 inches in diameter), cut 12 flower-shaped pieces pie crust. Using a mini flower-shaped cookie cutter (about 1 inch in diameter), cut 12 small flowers.
Stir together frozen raspberries and sugar.
Press 1 large flower into each muffin cup. Divide white baking chips evenly among crust-lined cups. Divide raspberry mixture evenly among cups. Place 1 small flower-shaped cutout on top of each.
Bake 18 to 22 minutes or until golden. Cool. Serve with ice cream.