Preparation

• Cut  6 cookies into quarters; reserve for later use.
• Crush  remaining cookies finely; place in medium bowl. Add crushed pretzels and butter; mix well.
• Press  2/3 of the crumb mixture onto bottom of foil-lined 13x9-inch pan.
• Spread  ice cream onto crust. Top with remaining crumb mixture; press lightly into ice cream to secure.
• Freeze  4 hours or until firm.
• Drizzle  1 tsp. sundae syrup onto each of 24 dessert plates. Cut dessert into 24 pieces; place on prepared plates. Top with whipped topping and reserved cookie pieces.