Set 1/4 of the cookie chunks in a 10-inch pie plate. In a chilled bowl with chilled beaters whip the cream until semi stiff. Incorporate the sugar and beat until stiff; fold in the vanilla.
Crumble a quarter of the cookies in a 10-inch pie plate. Spread a quarter of the whipped cream over the cookies. Arrange some whole cookies over that, spread with another quarter of the whipped cream. Repeat with layers of whole cookies and whipped cream, ending with a layer of whipped cream. Cover the pie with plastic wrap and refrigerate for 8 hours at least or, preferably overnight.
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