Start by pre-heating your oven to 425° F. Unroll pie crusts on a work surface and, with a four-inch round cutter, cut seven rounds from each crust. Discard the scraps.
Place a heaping teaspoon of dulce de leche into the center of each cooled pie cup. Top with a scoop of ice cream and drizzle with caramel topping. Serve immediately, or store in freezer up to 30 minutes before serving.