MIX cookie crumbs and butter.
SCOOP 1/4 cup ice cream into each of 12 paper-lined muffin cups. Top each with 1-1/2 Tbsp. crumb mixture; press into ice cream to secure. Freeze 3 hours or until firm.
REMOVE tarts from muffin pan; discard paper liners. Place tarts, crumb-sides down, on dessert plates; top with COOL WHIP and mini cookies.