1. Line a jelly-roll pan with parchment paper. Place 8 spoons on pan, and freeze 15 minutes.
2. Spoon whipped topping into a 1-qt. zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a 1/2-inch hole. Pipe dollops onto spoons. Freeze 5 minutes.
3. Sprinkle each dollop with about 1 1/2 tsp. desired topping. Freeze dollops 45 minutes. Serve immediately on a tray. Or, transfer to a 13- x 9-inch baking pan; cover tightly, and freeze up to 2 days.