1 (16 oz.) pkg. Oreos
1/4 c. butter, melted
2 qt. strawberry yogurt

Lightly grease 9" pie plate. Place 26 cookies in a 1 gallon size plastic food storage bag. With a rolling pin, crush into fine crumbs. Scrape crumbs into a small bowl. Add butter and stir with a fork until blended. Press into pie plate. Freeze 15 to 20 minutes until firm.

Meanwhile, remove yogurt from freezer and let stand until slightly softened to spreading consistency. Spread 1 quart yogurt over crust. Place 14 cookies on top. Spread with remaining yogurt mounding slightly in the middle. Freeze at least 3 hours until firm. Just before serving, garnish with a ring of whipped cream. Remaining cookies halved and a whole strawberry in the center. Let stand 10 minutes before serving.