Place cookies in a food processor and pulse until you get fine crumbs. Add the melted butter and pulse until evenly blended. Press into the bottom and up the sides of a 9" pie plate. Refrigerate until filling is ready.
18 OREO cookies, 3 tbsp butter
Combine 2 tbsp of the sugar and 1 tbsp of the cornstarch in a small saucepan. Stir in thawed raspberries and 2 tbsp cold water. Bring to a boil over medium heat. Cook for 3 minutes until dark red and thickened. Strain out seeds and cool completely.
5 tbsp sugar, 3 tbsp cornstarch, 1 bag 12 oz fresh or frozen raspberries
Whisk remaining 3 tbsp sugar and 2 tbsp cornstarch, the gelatin and salt in a saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly until the pudding thickens and begins to bubble around the edges. (about 5 minutes) Remove from heat and stir in white chocolate. Let cool 30 minutes at room temperature, then stir in whipped topping. Pour into prepared crust, smoothing the top.
5 tbsp sugar, 3 tbsp cornstarch, 1 1/2 tsp gelatin, 1/8 tsp salt, 2 cups whole milk, 6 oz white chocolate, 1 cup whipped topping
Transfer raspberry sauce to a small piping bag. Snip off the tip. Pipe dots of raspberry sauce in a continuous spiral. Run a toothpick through the drops in one direction to create hearts. Refrigerate for at least 4 hours or overnight, until firm. Cut and serve cold.