1 pkg. (11 or 22 oz.) pie crust sticks
2 tbsp. water
1 tbsp. sugar
1/2 tsp. cinnamon
1 can (29 oz.) sliced peaches
1/2 c. chilled whipping cream
2 tbsp. powdered sugar
Nutmeg

Heat oven to 475 degrees. Take out 1 pie crust stick. (Save remaining for another time.) Prepare pastry for 1 crust pie as directed on package except - do not roll out. Divide the pastry into 8 equal parts. Shape each into a ball. Pat each ball into a 3 1/2 inch circle on ungreased cookie sheet. Prick each pastry circle with fork at 1/2 inch intervals, making holes big enough so they won't close up when you bake the circles. Mix sugar and cinnamon in custard cup and sprinkle the pastry circles.

Bake in oven 7 minutes or until light brown. Lift circles to rack and let cool 20 minutes before serving, refrigerate small bowl. Drain the can of peaches. Beat whipping cream and powdered sugar in the chilled bowl. Place one baked circle on each of the 4 dessert plates.

Spoon some whipped cream mixture and some peaches, about 2, onto each. Cover with remaining circles and top with remaining whipped cream mixture and peaches. Sprinkle with nutmeg.