13 Oreo cookies, ground
3 tbsp unsalted butter, melted
17 vanilla and chocolate Milano cookies
1 ¼ tsp unflavored gelatin
1 ¼ cup heavy cream
4oz cream cheese, softened
12oz white chocolate, chopped
1 tsp vanilla extract
Set aside 1 tbsp of ground Oreos for garnish.
In a medium bowl, stir together the remaining ground Oreos and the butter until well combined.
Press the mixture into the bottom of a 9" pie plate. Arrange the Milanos around the edge alternating the chocolate and the vanilla facing out.
In a small glass bowl, sprinkle the gelatin over ¼ cup of the cream and let stand for 5 minutes to soften.
In a small saucepan combine the cream cheese, white chocolate and the gelatin mixture. Heat over medium low heat for 6 minutes, stirring constantly until smooth. Remove from the heat and stir in the vanilla.
Pour the mixture into a large bowl and place over an ice bath. Stir until thickened and cooled.
Whip the remaining 1 cup of cream in a large bowl until soft peaks form. Fold the whipped cream (1/3 at a time)into the white chocolate mixture until combined.
Spoon the mixture into the prepared crust and refrigerate for at least 3 hours.
Garnish with a mound of Cool whip or fresh whipped cream in the center of the pie. Top the whipped cream with fresh cut strawberries and the reserved Oreo crumbs.