Recipe

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• 20 chocolate sandwich style cookies (aka oreo's)
• 1 (18 1/4 oz) box white cake mix with pudding
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 2 cups heavy cream ( whipping)

• 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.