Split 15 of the cookies, leaving filling on 1 side of each cookie. Stand cookies with filling attached, filling sides out, on edge around rim of 9-inch springform pan.
Crush cookie halves without filling; mix with granulated sugar and butter. Press firmly onto bottom of pan. Coarsely chop remaining 10 whole cookies; stir into ice cream along with the mint candies. Spread evenly over crust. Freeze 4 hours or until firm.
Tint whipped topping with green food coloring to desired shade of green; spread or pipe into wreath design on top of cake. Decorate with icing, cinnamon candies and colored sugar. Remove rim of pan just before serving. Cut dessert into 15 slices. Store leftover dessert in freezer.
Since this festive ice cream cake makes 15 servings, it is the perfect dessert to serve at your next holiday celebration.
Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 15 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.