SPLIT 15 of the cookies, leaving filling on 1 side of each cookie. Stand cookies with filling attached, filling side out, on edge around side of 9-inch springform pan.
FINELY crush cookie halves without filling. Mix cookie crumbs, sugar and butter; press onto bottom of springform pan.
COARSELY chop remaining 10 cookies; gently stir into ice cream with mint candies. Spread evenly into prepared pan. Freeze 4 hours or until firm.
TINT whipped topping with green food coloring; spread or pipe into wreath design on top of cake. Decorate with icing, cinnamon candies and colored sugar. Remove side of pan just before serving; cut cake into wedges.
Storage Know-How: Once thawed, refrigerate COOL WHIP Whipped Topping for up to 2 weeks or re-freeze.