Ingredients

18 OREO Cookies, divided
3 Tbsp. butter, melted
1 qt. cookies and cream ice cream, (4 cups)
0.25 cup chocolate syrup
1.5 cups frozen whipped topping, thawed
1 Tbsp. multi-colored sprinkles

Putting it together

1.Cut 6 cookies in half; reserve for later use. Finely crush remaining cookies.
2.Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups.
3.Top each with 1 scoop ice cream, using a 1/3-cup scoop. Drizzle with syrup; top with whipped topping, sprinkles and reserved halved cookies.
4.Freeze 3 hours or until firm.

Tips and Tricks

Note: These frosty desserts can be frozen up to 24 hours before serving. Even if you're having a small gathering, make the full dozen. The leftovers will keep, tightly wrapped, in the freezer for several days before serving.

Shortcut: Omit butter. Cut 6 cookies in half as directed. Place remaining (whole) cookies in paper-lined muffin cups; top with ice cream, then continue as directed.

Nutritional Information

Makes 12 Servings