Slice cookie dough into 1/2-inch-thick slices. Arrange slices on bottom of a 9-inch springform pan; press together so there are no holes in the dough. Bake 15 minutes or until firm and golden brown; let cool completely
Spoon the ice cream over cookie crust and firmly pack the ice cream into pan. Gently spread the lemon curd over the ice cream. Cover and freeze 4 hours or until firm
When ready to serve, slice and garnish each piece with a dollop of whipped topping and a cream puff. Sprinkle cream puffs with confectioners sugar and serve immediately
