Ingredients

• One 9-inch prepared chocolate cookie crust
• 1 1/2 cups heavy cream
• 1/2 cup confectioners' sugar
• 15 chocolate-and-cream sandwich cookies

Instructions

1. Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust.
2. Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies.