1. Coat a 9-in. pie plate with nonstick spray. Have ready a small ice cream scoop.2. Crust: Pulse 16 cookies in food processor until fine crumbs. Add 1/4 cup topping; process until crumbs are moistened. Press on bottom and sides of pie plate. Freeze 30 minutes until firm.3. Cut 8 cookies in half. Scoop 1/2 the ice cream into crust to cover, placing scoops close together. Scatter with cookie halves; press them slightly into ice cream. Freeze 1 hour or until firm.4. Cut rest of cookies in halves or quarters. Top pie with scoops of remaining ice cream, then cookie pieces.5. Spoon 2 Tbsp topping into a qt-size zip-top bag. Cut tip off 1 corner and pipe over pie. Freeze 3 hours or until firm.