1 container (1.5 qt.) Breyers® 1/2 the Fat Mint Chocolate Chip Light Ice Cream
18 mint-chocolate-filled oblong sandwich cookies
3 sugar ice cream cones
1 can (6.4 oz.) green aerosol frosting
1/4 cup small red cinnamon-flavored candies or holiday coated chocolate candies
1 cup flaked coconut
Scoop Breyers® 1/2 the Fat Mint Chocolate Chip Light Ice Cream into 9 x 5 x 3-inch loaf pan, pressing to form an even layer almost to the edge. Place cookies vertically against sides of pan with sides touching, pressing Ice Cream against cookies to help stand up. Cover and freeze 5 hours or overnight.
Arrange cones upside down on waxed-paper-lined plate for "trees". Using star tip attached to aerosol frosting, pipe frosting in short strokes over cones; chill 10 minutes. Decorate "trees" with candy "ornaments". Freeze until ready to serve. Freeze serving platter 30 minutes before serving.
To serve, invert cake onto chilled serving platter. Top with coconut "snow' and "trees".