1. Chop 20 of the cookies. Add to whipped topping. Stir gently until well blended. 2. Spoon evenly into 10 paper lined medium muffin cups. Freeze at least 4 hours or until firm. 3. Cut each of the remaining cookies into 5 pieces. Place 1 cookie piece on top of each dessert just before serving. Store leftovers in freezer.
