Begin by crushing the coconut cookies into fine crumbs using a food processor or a rolling pin. Reserve 1 cup of the crumbs for later use. In a mixing bowl, combine half of the crumbs with one container of Cool Whip, blending until well mixed. Spread this mixture evenly into a greased 9x13 baking dish to create a firm crust.

Place the prepared cookie crust in the freezer and allow it to chill and firm up for about 1-2 hours or until it's solid to the touch.

While the crust is freezing, take out the orange sherbet and vanilla ice cream and let them soften for about 10-15 minutes at room temperature. Once softened, swirl the two together in a large bowl, keeping some visual separation for a marbled effect.

Once the crust has set, remove it from the freezer and carefully spread the mixed ice creams over the frozen cookie crust, using an offset spatula to smooth out the mixture evenly.

In a separate bowl, mix the remaining cookie crumbs with the second container of Cool Whip until well combined. Spread this layer over the ice creams and sprinkle any reserved cookie crumbs on top. Cover the dish and freeze again until solid.

Before serving, let it sit at room temperature for about 15 minutes to soften slightly. Once ready, slice into squares and garnish each piece with a dollop of whipped cream, a mandarin orange slice, and a sprig of fresh mint.