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1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
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2
Make and bake cake mix as directed on box, using water, oil and eggs. Cool completely in pan on cooling rack. Crumble cake with fork.
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3
In each of 24 (4-oz) glass jars or cups, place 1 small scoop of ice cream. Layer with crumbled cake and half of the cookie pieces. Top with remaining ice cream, a dollop of whipped topping and remaining cookie pieces. Serve immediately or freeze until serving time.
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