Ice Cream "Cupcakes"

Using 32 foil baking cups with paper liners, assemble 4 stacks (8 cups in each), with a foil cup on top.

Melt chocolate as package directs. Brush inside of the top foil cups with chocolate. Freeze until set.

Drop 1 scoop ice cream into each chocolate cup; remove from stack, return to freezer.

If tinting topping, divide between cups and tint pastel colors. Spoon into ziptop bags, cut a corner off each and pipe topping on ice cream. Decorate with a cookie.To decorate cookies: Mix 1/2 cup confectioners' sugar and 2 tsp water until smooth. Divide among 5 cups (about 2 tsp each). Leave 1 white; tint others with food color. Spoon each into a small ziptop bag; snip a tiny tip off 1 corner. Pipe features; let dry.