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1
Process cookies in a food processor, and process until they are crumbs.
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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.
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3
Preheat oven to 350u00b0.
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4
Grease 2- 9 inch pans with shortening, and dust with flour.
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5
Mix cake mix, water, oil, and eggs in a large mixing bowl, using an electric mixer, on low speed for 1 minute.
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6
Scrape down sides of bowl, increase speed to medium, and beat for 2 more minutes.
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7
Fold in 1 cup of the cookie crumbs.
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8
Divide the batter between the 2 pans,and bake for 25-30 minutes, until it tests done.
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9
When cakes are done, cool in pans on racks for 10 minutes.
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10
Then invert each cake onto a rack, turning right side-up to cool.
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11
Cool completely.
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12
Beat the whipping cream on high speed until it forms stiff peaks, about 4 minutes or so.
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13
Gently fold in 1 cup of the cookie crumbs.
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14
Chill until cake is completely cooled.
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15
Here you can do either 2 or 4 layers.
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16
For 2, leave cake layers as is, and frost between the two layers, and top and sides of cakes.
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17
For 4 layers, use a serrated knife and slice each cake into 2 layers.
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18
Frost between each layer, and top and sides of cakes.
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19
Sprinkle remaining cookie crumbs on top of frosted cake.
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20
Store cake in fridge, covered for up to 5 days.
