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Holiday Wreath Ice Cream Cake

20 chocolate cream-filled sandwich cookies - divided use
1 tablespoon granulated sugar
2 tablespoons butter, melted
1 quart vanilla ice cream, softened
1 1/2 cups nondairy whipped topping, thawed
Few drops green food coloring
1 (4.25-ounce) tube red decorating icing
20 cinnamon red hot candies
2 tablespoons green colored sugar

1. Split 15 of the cookies; reserve the cookies halves with the filling.
2. Crush the cookie halves without the filling and combine with sugar and butter. Press firmly onto bottom of a 9-inch springform pan.
3. Coarsely chop remaining whole cookies and the reserved halves with filling.
4. Stir chopped cookies into ice cream. Spread over crust. Freeze until firm, about 4 hours.
5. To ready for serving, tint whipped topping with green food coloring to desired shade of green; spread or pipe into wreath design on top of cake.
6. Decorate with red gel icing, cinnamon candies and colored sugar. Remove rim of pan just before serving.
7. Store in freezer.

Makes 15 servings.