ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in pomegranate juice. Refrigerate 25 to 30 min. or until slightly thickened.
WHISK in 1 cup COOL WHIP until blended; pour into crust. (Filling will come near top of crust.) Carefully place in freezer.
FREEZE 4 hours or until firm. Top with remaining COOL WHIP and cookies just before serving.