preheat oven to 350°f

chop cookies, place in small bowl and add butter and mix well, then press mixture onto bottom of squeeze Baker, then bake 8 mins. cool completely.

place ice cream in the refrigerator for 20 min to soften. place bowl in the refrigerator at the same time, and place the crust in the freezer.

scoop the ice cream into chilled bowl. stir until soft and blend in whipped topping, peppermint extract, and food coloring. spread ice cream over crust and cover with aluminum foil. freeze for 6 hours.