Ingredients

Instructions

  1. Process cookies in a food processor, and process until they are crumbs.
  2. (I've even put the cookies in a ziploc bag and pounded them with a rolling pin-- very theraputic) You should have about 2 1/4 cups of crumbs.
  3. Preheat oven to 350°.
  4. Grease 2- 9 inch pans with shortening, and dust with flour.
  5. Mix cake mix, water, oil, and eggs in a large mixing bowl, using an electric mixer, on low speed for 1 minute.
  6. Scrape down sides of bowl, increase speed to medium, and beat for 2 more minutes.
  7. Fold in 1 cup of the cookie crumbs.
  8. Divide the batter between the 2 pans,and bake for 25-30 minutes, until it tests done.
  9. When cakes are done, cool in pans on racks for 10 minutes.
  10. Then invert each cake onto a rack, turning right side-up to cool.
  11. Cool completely.
  12. Beat the whipping cream on high speed until it forms stiff peaks, about 4 minutes or so.
  13. Gently fold in 1 cup of the cookie crumbs.
  14. Chill until cake is completely cooled.
  15. Here you can do either 2 or 4 layers.
  16. For 2, leave cake layers as is, and frost between the two layers, and top and sides of cakes.
  17. For 4 layers, use a serrated knife and slice each cake into 2 layers.
  18. Frost between each layer, and top and sides of cakes.
  19. Sprinkle remaining cookie crumbs on top of frosted cake.
  20. Store cake in fridge, covered for up to 5 days.