Festive Ice Cream Roll

Ingredients

• 22  chocolate chip cookie mix (2 inch) ()
• 1 Tbsp multi-colored sprinkles 
• 0.5 cup baker's angel flake coconut 
• 3 drops food coloring red
• 0.5 cup semi-sweet chocolate chips miniature
• 2 pt whipped cream (in 2 round pint containers)
• 8 oz cool whip whipped topping thawed

Equipment

Directions

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. 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. Freeze 1 hour.
3. Reserve 1/2 cup of the whipped topping for garnish.
4. Mix remaining whipped topping, coconut, chocolate chips and food coloring; spread onto ice cream roll, completely covering ice cream with the whipped topping mixture. Attach 1 cookie to each end of ice cream roll. Carefully cut 5 of the remaining cookies in half; arrange along sides of roll.
5. Freeze 1 hour or until firm.
6. Cut remaining 2 cookies in half. Use to decorate the roll along with the reserved whipped topping and sprinkles.
7. Cut crosswise into 16 slices to serve. Store leftover dessert in freezer.