Ingredients
- 18 OREO Cookies, divided
- 3 Tbsp. butter, melted
- 1 qt. (4 cups) cookies and cream ice cream
- ¼ cup chocolate syrup
- 1½ cups thawed frozen whipped topping
- 1 Tbsp. multi-colored sprinkles
Direction
- Cut 6 cookies in half; reserve for later use. Finely crush remaining cookies.
- Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups.
- 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.
- Freeze 3 hours or until firm.
