1 tub (8 oz.) frozen whipped topping, thawed, divided
1-1/2 cups dry fudge brownie mix
Mix half the cream cheese and melted chocolate in medium bowl until blended. Gently stir in 1-1/2 cups whipped topping.
Beat remaining cream cheese and brownie mix in separate medium bowl with mixer until blended. Add remaining whipped topping; beat until blended.
Spoon white chocolate dip into one side of medium bowl, then spoon brownie dip into other side of bowl. Swirl gently with knife. Refrigerate 30 min.
Serve with OREO cookies.
How to Use the Remaining Brownie Mix: Store remaining brownie mix (from 13x9-inch family-size package) in resealable plastic bag at room temperature. Use to prepare additional dip at a later time. Or, empty remaining brownie mix into medium bowl. Add 1/4 cup oil, 4-1/2 tsp. water and 1 egg; mix well. Pour into foil-lined 8x5-inch loaf pan sprayed with cooking spray. Bake in 350°F oven 25 to 28 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan before cutting to serve.