15 Oreo cookies
1/3 c. melted butter
3 (3 oz.) pkgs. cream cheese, room temp.
1 c. canned chocolate syrup
4 1/2 c. Cool Whip
3/4 c. pureed strawberries
2 tbsp. light corn syrup

Crush cookies and combine in a bowl with butter. Pat 1/2 cup of mixture into bottom of a foil lined 5" x 9" x 2 3/4" loaf pan; freeze. Whip 2 packages (6 ounces) cream cheese in a small bowl. Gradually blend in chocolate syrup and beat until smooth. Fold in 3 cups Cool Whip. Spoon 1/2 the mixture into prepared pan. Sprinkle with 1/2 cup cookie mixture and freeze 15 minutes. Chill remaining chocolate mixture. Whip 1 (3 ounce) package cream cheese and blend in strawberry puree and corn syrup until smooth. Fold in 1 1/2 cups Cool Whip and spoon mixture onto chocolate layer in loaf pan. Sprinkle with 1/2 cup crumbs and freeze 15 minutes. Spoon remaining chocolate filling onto strawberry layer. Top with remaining crumbs and pat down lightly. Cover and freeze several hours or overnight. Unmold about 10 minutes before serving, peel off oil and slice.