Confession: I think I've become addicted to the Kraft food website. That's where I found the recipe for this dessert. They call it "Cookies and Cream Freeze."
This is the second dessert I made while down in Atlanta. The original recipe called for a loaf pan. Since we didn't have one down there, I improvised a smidge so that I could use a lovely white bowl my sister-in-law had. The base of the bowl was a square perfectly sized to fit 9 Oreos. I think you could use whatever size pan or bowl you'd like, just make sure you adjust the proportions accordingly and remember that the bottom of this dessert will become the top since it gets flipped upside-down before you serve it.
about 14-20 Oreos
8 oz. cream cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 0z.) Cool Whip, thawed
4 oz. semi-sweet chocolate
Line your pan with foil. Leave enough to hang over the edges. Then put one layer of Oreo cookies on the bottom. As you can see from the finished product, I made 3 rows of 3 cookies each because that's what fit this bowl. If you use a loaf pan, you'll probably use 4 rows of 2 cookies each.
In a mixer, beat cream cheese, sugar, and vanilla. Fold in Cool Whip. Take out 1-1/2 cups of the cream cheese mixture and reserve it in another bowl for the chocolate layer.
Spread remaining cream cheese mixture over top of Oreos as shown in picture to the right.
Crumble 8-12 Oreos and sprinkle over cream cheese mixture. (The original recipe called for only 6 Oreos, but I think I could have used a bit more cookie in my dessert!) Press down lightly so that cookie crumbs sink slightly into cream cheese.
Melt the four ounces of chocolate and stir into the reserved 1-1/2 cups cream cheese mixture. Spread over cookie crumb layer.
Freeze for at least 3 hours.
Remove from freezer 10-15 minutes before serving. Invert onto serving plate and remove foil.