1. HEAT oven to 375*F. STIR together cake mix, oil, & eggs with spoon until well blended. DROP dough by rounded tablespoonfulls about 3 inches apart onto ungreased cookie sheets to make 22 cookies.
2. BAKE at 375*F for 7 to 9 minutes or until puffed and almost no indentation remains when touched. COOL 1 minute; REMOVE from cookie sheet and COOL completely on a wire rack.
3a. PLACE half of the cookies bottom-side up and TOP each with one scoop of ice cream. COVER with remaining cookies, bottom-side down. Gently PRESS cookies together to flatten ice cream. ROLL edges of each sandwich in sprinkles and wrap tightly in plastic wrap. FREEZE at least 2 hours or overnight. STORE covered in freezer.
**3b. (alternate) PLACE half of the cookies bottom-side up and TOP each with frosting. COVER with remaining cookies, bottom-side down. Gently PRESS cookies together to flatten frosting. STORE wrapped tightly.