This festive, no-bake ice cream roll is so easy! Pint containers of vanilla ice cream are cut crosswise and the slices reassembled alternately with chocolate chip cookies, frosted with whipped topping, mixed with coconut, mini chocolate chips, and garnished with more cookies. Tip: Try this with cream-filled chocolate sandwich cookies, too!

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 (optional)
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 (if desired); 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.