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 for 3 hours or until firm.

Recipe Tips

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.