4 squares semi-sweet baking chocolate
14 OREO cookies, divided
1 pkg. (8 oz) cream cheese, softened
¼ cup. sugar
½ tsp. vanilla
1 tub (8 oz) cool whip topping
Melt chocolate; set aside until ready to use. Line 8 1/2 x 4 1/2 inch loaf pan with foil, with ends of foil extending over sides of pain. Arrange 8 of the cookies evenly on the bottom of pan. crumble remaining 6 cookies; set aside. Beat cream cheese, sugar, and vanilla in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. remove about 1 1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate. Spread remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.