MIX cream and coffee in large bowl. Add pudding mix; beat with whisk until well blended. Fold in 2 qt. of the whipped topping (or 2 cups whipped topping for trial recipe) until well blended. Stir in OREO Pieces-Medium.
SPOON about 4 cups pudding mixture into each crust.
SPREAD 1 cup of remaining whipped topping onto each pie. Top with OREO Pieces-Small. Refrigerate at least 4 hours before serving.