CRUST:
MIX crushed OREO Pieces and butter; press about 3 cups onto bottom of each of 4 foil-lined 13x9-inch pans (or press all onto bottom of 1 lined 13x9-inch pan for trial recipe). Bake in 300ºF-convection oven 7 min.; cool.

LEMON Custard: Beat eggs with mixer fitted with paddle attachment until well blended. Add remaining ingredients; mix well. Pour about 2 cups over each Crust. Bake 15 to 18 min. or until centers are set.

VANILLA Mousse: Beat cream cheese in large bowl with mixer on medium speed 2 min., stopping occasionally to scrape bottom and side of bowl. Add dry pudding mix; beat until well blended. Beat in lemon zest and juice. Gradually add cream, beating on low speed until well blended. Fold in whipped topping and 1 qt. of the OREO Pieces (or 1 cup of the OREO Pieces for trial recipe). Carefully spread about 3-1/2 cups mousse over Lemon Custard in each pan.

CRUSH remaining OREO Pieces to form fine crumbs; sprinkle over Vanilla Mousse layer. Refrigerate until ready to serve.