MIX OREO Pieces and butter until well blended. Press 1-1/4 cups of the crumb mixture firmly onto bottom and up side of each of 4 (9-inch) pie plates (or 1 pie plate for trial recipe). Refrigerate or freeze at least 1 hour or until firm. Reserve remaining crumb mixture for later use.

SCOOP 1 quart of the chocolate ice cream into each crust, using #16 scoop; sprinkle 1 cup of the remaining crumb mixture over ice cream in each pie. Cover with layer of 2 cups of the vanilla ice cream; freeze 15 minutes.

SPRINKLE 1/2 cup of the remaining crumb mixture over each pie; press crumb mixture gently into ice cream. Freeze 6 hours or overnight.

CUT each pie into 8 wedges to serve.