Mini Chocolate Ice Cream Cakes

Directions

1. 1
   Spread 6 Tbsp.
2. 2
   chocolate ice cream onto bottom of each of 8 (4-1/2-inch) springform pans (or onto bottom of each of 2 [4-1/2-inch] springform pans for trial recipe); freeze until firm.
3. 3
   Spread 1/4 cup Variegate over ice cream layer in each pan; freeze until firm.
4. 4
   Combine vanilla ice cream and 2 cups of the OREO Pieces (or 1/2 cup of the OREO Pieces for trial recipe); spread about 2/3 cup over Variegate in each pan.
5. 5
   Freeze until firm.
6. 6
   Frost tops and sides of cakes with whipped topping, using 2/3 cup whipped topping for each.
7. 7
   Sprinkle 1 Tbsp.
8. 8
   of the remaining OREO Pieces over each cake.
9. 9
   Decorate side of each cake with 16 cookies.
10. 10
    Return to freezer.
11. 11
    Cut each cake in half to serve.