SPREAD ice cream onto bottom and up side of plastic wrap-lined 1-1/2- to 2-qt. bowl. Sprinkle evenly with 1-1/2 cups of the chopped cookies; press cookies into ice cream to secure. Cover; freeze 30 min.
SPOON sorbet into center of ice cream mixture. Cover; freeze at least 4 hours or until firm.
UNMOLD onto serving plate. Cover with the whipped topping; sprinkle with remaining cookie pieces. Let stand at room temperature about 10 min. before serving for easier slicing.