COOKIE CRUST:

29 filled chocolate sandwich cookies, divided (Oreo's)
2 tbsp. butter, melted

Reserve 3 cookies for garnish. Set aside.

Finely roll 12 cookies into crumbs; combine with butter.

Press crumb mixture on bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan.

MOUSSE FILLING:

2 (3 oz. ea.) pkgs. strawberry jello
1 cup boiling water
1 cup cold water
2 cups fresh strawberries, pureed
1 1/2 cups heavy cream, whipped and divided
strawberries and mint sprig, for garnish

In a large bowl, dissolve jello in boiling water; stir in cold water and strawberry puree. Chill until slightly thickened.

With electric mixer at high speed, beat jello until foamy, about 2 minutes. Fold in 2 cups whipped cream. If necessary, chill until mixture mounds; spoon into prepared crust.

Chill for 4 hours or until firm.

To serve, remove edge of pan. Half reserved cookies. Garnish with remaining whipped cream, halved cookies, strawberries and mint sprig, if desired.

Makes 8 servings.

Submitted by: Jean Lewis