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Festive Ice Cream Roll

2 (1 pint) round containers vanilla ice cream
20 chocolate chip cookies (about 1/2 of a 1-pound package)
1 (8-ounce) container nondairy whipped topping, thawed
1/2 cup sweetened flaked coconut
1/2 cup miniature semisweet chocolate chips
3 drops red food coloring
Colored sprinkles

1. Carefully remove the packaging from ice cream, leaving ice cream in round shapes. Cut each round 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.
2. Reserve 1/2 cup of the whipped topping for garnish. Mix remaining whipped topping with coconut, chocolate chips and food coloring; spread onto ice cream roll, completely covering ice cream with the whipped topping mixture.
3. Attach 1 cookie to each end of the ice cream roll. Carefully cut 5 of the remaining cookies in half; arrange along sides of roll. Freeze 1 hour or until firm.
4. Decorate with reserved whipped topping and sprinkles.
5. Cut crosswise to serve. Store in freezer.

Makes 16 servings.