Ice Cream Cupcakes

• 12 Oreo cookies, finely crushed
• 3 tablespoons melted butter
• 2 pints Rocky Road ice cream, softened
• 1/2 cup caramel ice cream topping
• 1 1/2 cups whipped topping, thawed
• 1/4 cup rainbow sprinkles
• 12 Maraschino cherries

1. Line a twelve-cup muffin tin with decorative liners.
2. Combine the crushed cookie pieces and butter in a large bowl.
3. Divide the cookie mixture among the twelve cupcake liners, and press down to form a crust.
4. Add a large scoop of ice cream to each cupcake, and carefully spread to cover the crust and fill the cup.
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. Top each cupcake with sprinkles and a cherry.
7. Freeze for 3 hours, or until firm.

oreo cookies, butter, rocky, caramel ice cream topping, whipped topping, sprinkles, maraschino cherries

Taken from www.epicurious.com/recipes/food/views/ice-cream-cupcakes-384103 (may not work)