• 24 Oreo Cookies
• 2 cups (1/2 of 1-L container) strawberry ice cream, softened
• 2 cups thawed Cool Whip Whipped Topping, divided
• 2 cups (1/2 of 1-L container) chocolate ice cream, softened
• 2 Tbsp. chocolate fudge sauce

Line 9-inch round cake pan with plastic wrap. Place 14 whole cookies around edge of pan. Crush remaining cookies; place crumbs on bottom of pan, reserving 1/2 cup. Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and remaining crumbs. Top with chocolate ice cream.

Freeze 4 hours or overnight. Remove from pan by lifting plastic wrap; carefully peel off plastic wrap. Let stand 10 min.

Top with remaining 1 cup whipped topping and drizzle with chocolate sauce.

Great Substitute
To change the look of this dessert, omit fudge sauce and top with 12 fresh strawberries before serving.