Grasshopper Cupcake Cones

• two box(es) (12 count, 1.75 oz. each, wafer-style) ice cream cones
• 1 box(es) (8.5 oz. ) chocolate cake mix
• 4 cup(s) (crushed cream-filled) chocolate sandwich cookies, such as oreo
• .5 gallon(s) (mint-chocolate chip) ice cream
• 1 jar(s) (hot) fudge sauce
• 1.5 cup(s) (thawed) frozen, whipped topping

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Directions

1. Preheat oven to 350ºF. Stand each wafer cone in the cups of two 12-cup muffin pans. Prepare cake mix according to package directions. Fill each wafer cone 2?3 full with batter. Bake 18 to 20 minutes, or until a toothpick inserted in center of cupcake comes out clean. Cool completely on wire rack.
2. While cupcake cones are cooling, prepare ice cream. Place crushed cookies in a shallow dish or pie plate. Carve out 24 small scoops of mint chip ice cream; roll in crushed cookies. Place cookie-coated scoops on a baking sheet lined with wax paper; freeze until firm.
3. When cupcakes are cool, slice off rounded tops from each and discard. Top each one with a prepared ice cream scoop. Garnish with 1 Tbsp. fudge sauce and 1 Tbsp. whipped topping.

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