1. Puree thawed berries in electric blender
2. Line bottom of 9-inch pie plate with 7 chocolate cookies. Line edge of plate with 12 cookies.
3. Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until stiff, but not dry peaks form. Reserve.
4. Beat 1 C. heavy cream in medium bowl until stiff. Fol in strawberry puree and egg whites. Spoon half the micture evenly over cookies in pie plate. Place double layer of cookies (12) over top. Mound remaining mixture on top. Break remaining 4 cookies in half. Arrange 8 halves vertically in spoke pattern on top. Cover lightly with plastic wrap. Freeze at least 8 hours or overnight.
5. Just before serving, beat remaining 1/4 C. cream in small bowl until stiff. Garnish pie with whipped cream and fresh strawberries.