Spread 2 cups coffee ice cream onto bottom of each Crust; cover with 3/4 cup Variegate. Freeze 5 min.
Spread 2 cups chocolate ice cream over each pie; top with 1/2 cup OREO Pieces, pressing lightly into pies to secure. Cover each with thin layer of whipped cream (about 3/4 cup). Freeze several hours or overnight.
Garnish with remaining whipped cream and cookie halves.