BEAT first 3 ingredients in large bowl with mixer until well blended. Fold in 1-1/4 gal. whipped topping (or 2-1/2 cups whipped topping for trial recipe).
SPREAD 1/2 cup dulce de leche onto bottom of each crust; top with about 3 cups cream cheese mixture. Refrigerate 3 hours.
CUT each pie into 6 pieces.
FOR each serving: Top 1 piece of pie with 2 Tbsp. of the remaining whipped topping, 1 Tbsp. syrup, about 1 Tbsp. nuts and 1 tsp. OREO Pieces.