Festive Ice Cream Roll

• 2 pt. vanilla ice cream (in 2 round pint containers)
• 22 chocolate chip cookies (2 inch) (about 1/2 of 1-lb. pkg.)
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 cup miniature semi-sweet chocolate chips
• 3 drops red food coloring
• 1 Tbsp. multi-colored sprinkles

1. Remove cardboard containers from ice cream, carefully leaving ice cream in round pint shapes.
2. Cut each pint of ice cream crosswise into 6 slices.
3. Quickly reassemble ice cream slices alternately with 13 of the cookies into 1 long roll on freezer-proof rectangular serving plate, placing 1 cookie in between ice cream slices and 1 cookie at each end of loaf.
4. Freeze 1 hour.
5. Reserve 1/2 cup of the whipped topping for garnish.
6. Mix remaining whipped topping, coconut, chocolate chips and food coloring; spread onto ice cream roll, completely covering ice cream with the whipped topping mixture.
7. Attach 1 cookie to each end of ice cream roll.
8. Carefully cut 5 of the remaining cookies in half; arrange along sides of roll.
9. Freeze 1 hour or until firm.
10. Cut remaining 2 cookies in half.
11. Use to decorate the roll along with the reserved whipped topping and sprinkles.
12. Cut crosswise into 16 slices to serve.
13. Store leftover dessert in freezer.

vanilla ice cream, chocolate chip cookies, s angel, semisweet chocolate chips, coloring, multicolored sprinkles

Taken from www.kraftrecipes.com/recipes/festive-ice-cream-roll-53802.aspx (may not work)