I don't know if this is the one. You'd have to sub the crushed oreos where it calls for meringue cookies.
From Taste of Home:
Cookies 'n' Cream Berry Desserts
Light & Tasty
"This sweet berry dessert makes an especially pretty final course in the spring. With berries, a creamy topping and a sprinkle of meringue cookies, it always earns praise." —Lillian Julow of Gainesville, Florida
CATEGORY: Lower Fat
TIME: Prep: 10 min. + standing
2 cups quartered fresh strawberries
1-1/4 cups fresh raspberries
1-1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tablespoons sugar, divided
2 teaspoons lemon juice
4 ounces reduced-fat cream cheese
1-1/2 cups fat-free whipped topping
Dash ground cinnamon
12 miniature meringue cookies, quartered
In a large bowl, combine the berries, 2 tablespoons sugar and lemon juice; let stand at room temperature for 30 minutes.
In a small bowl, beat cream cheese until smooth. Beat in the whipped topping, cinnamon and remaining sugar until combined. Just before serving, divide the berry mixture among six dessert dishes. Dollop with topping and sprinkle with cookies.
Yield: 6 servings.
2/3 cup berries with 3 tablespoons topping and 2 cookies
Fat: 4 g
Saturated Fat: 3 g
Carbohydrate: 32 g
Fiber: 5 g
Protein: 3 g
Here's one more, but you'd have to healthify it a bit:
From Better Homes and Gardens:
Start to Finish: 40 min.
1 cup whipping cream
1 tablespoon sugar
1 teaspoon vanilla
2 cups fresh strawberries
2 tablespoons sugar
6 chocolate sandwich cookies
Chocolate sandwich cookies (optional for garnish)
1. Place a deep medium mixer bowl and beaters in the refrigerator for 5 minutes.
2. To the chilled mixer bowl add whipping cream, the 1 tablespoon sugar, and vanilla. With adult help, beat with the chilled beaters of an electric mixer on medium speed until the whipped cream thickens slightly and forms soft peaks.* Set aside.
3. Gently wash berries under cool, running water and pat dry with paper towels. Using your forefinger and thumb, remove the green stems from the strawberries. Place the berries in a medium mixing bowl. With a potato masher, pastry blender, or fork, mash the berries into a chunky sauce. Stir in the 2 tablespoons sugar. Set aside.
4. To crush the cookies, place them in a sturdy, sealable plastic bag. Push all the air out of the bag and seal. Roll a rolling pin over the bag to crush cookies into small pieces.
5. You'll need 4 to 6 dessert dishes. Place a spoonful of crushed cookies in each dish. Top with a couple of spoonfuls of the whipped cream mixture, spreading it smoothly over the cookies. Top with half the mashed berries.
6. Top with another layer of whipped cream mixture, reserving about 1/3 cup. Sprinkle the remaining crushed cookies atop. Spoon on the remaining mashed berries. Spoon the reserved whipped cream mixture atop. Garnish with a whole cookie, if you like. Serve immediately. Makes 4 to 6 parfaits.
*Cook's tip: To check for soft peaks, watch the cream while beating. When it starts to thicken, turn the mixer off and lift the beaters. The cream will form tips that curl when it's ready. If it doesn't form tips, beat it a little longer.
Calories 340, Total Fat (g) 26, Cholesterol (mg) 82, Sodium (mg) 118, Carbohydrate (g) 27, Fiber (g) 2, Protein (g) 2,