Ice Cream Cupcakes

Directions

1. 1
   Line a twelve-cup muffin tin with decorative liners.
2. 2
   Combine the crushed cookie pieces and butter in a large bowl.
3. 3
   Divide the cookie mixture among the twelve cupcake liners, and press down to form a crust.
4. 4
   Add a large scoop of ice cream to each cupcake, and carefully spread to cover the crust and fill the cup.
5. 5
   Drizzle each cupcake with caramel, and then pipe the whipped topping on the cupcakes, using a pastry bag fitted with a large star tip.
6. 6
   Top each cupcake with sprinkles and a cherry.
7. 7
   Freeze for 3 hours, or until firm.