1 1/4 cups finely chopped OREOS without the filling (about 11 cookies, use food processor)
1/3 cup butter or oleo, melted
1/4 cup sugar
one envelope unflavored gelatin
3/4 cup sugar
1 3/4 cups milk
2 tablespoons butter or oleo
2 oz. semi-sweet chocolate, chopped
1 teaspoon vanilla
1 cup whipping cream, whipped to semi-stiff peaks or non-dairy whipped topping
Preheat oven to 375 degrees. In a medium bowl, mix crushed OREOS with butter or oleo and sugar. Mix well. Press mixture into 9 inch pie pan and work up the sides to form crust. Bake at 375 for 5 minutes.
Soften gelatin in 1 cup of the milk for 5 minutes. In small saucepan over medium heat, combine gelatin mixture with sugar and chocolate, and stir constantly until mixture is just boiling and chocolate is melted. Remove from heat, stir in butter til smooth. Add remaining 3/4 cup milk and vanilla and stir until well mixed. Refrigerate filling until almost set.
Layer in the baked, cooled crust half of the filing mixture, followed y a layer of whipped cream or topping. layer the remaining filling and top with a layer of cream. Gently swirl the top 2 layers together to make a marbled appearance using a spatula or butter knife. Refrigerate at least 2 hours before serving. Garnish with shavings of chocolate.