– 22 Golden OREO cookies (or any other vanilla sandwich cookie) – 3 Tbsp. butter, melted – 1 (8 oz.) pkg, cream cheese, room temperature – 1/4 c. sugar – 1 c. milk – 1 (3 oz.) pkg. Strawberry Jell-o – 1 c. fresh strawberries, chopped – 8 oz. (half of the 16 oz. carton) Cool Whip, thawed
For Crust: In a food processor, crush the Golden OREO's. Pour crumbs into a 9" pie plate, and combined with the melted butter. Mixture should resemble gravel. Firmly press crumb mixture into the bottom and sides of the pie plate. Refrigerate.
In a separate cup or bowl, pour the strawberry Jell-O mix into the milk, and stir well to dissolve. With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl. Continue until milk cream cheese mixture is smooth.
Using a rubber scraper, fold in half (8 oz.) of the Cool Whip. Fold in the chopped strawberries until mixture is completely combined. Pour the filling into the chilled crust and refrigerate for at least 2 hours.
Just before serving, top the pie with additional Cool Whip. (Feel free to add as much or as little as you like.) Add the sliced strawberries to the top of the whipped topping. Slice and serve.