Instant Chocolate Cake

Directions

1. 1
   Set 1/4 of the cookie chunks in a 10-inch pie plate.
2. 2
   In a chilled bowl with chilled beaters whip the cream until semi stiff.
3. 3
   Incorporate the sugar and beat until stiff; fold in the vanilla.
4. 4
   Crumble a quarter of the cookies in a 10-inch pie plate.
5. 5
   Spread a quarter of the whipped cream over the cookies.
6. 6
   Arrange some whole cookies over that, spread with another quarter of the whipped cream.
7. 7
   Repeat with layers of whole cookies and whipped cream, ending with a layer of whipped cream.
8. 8
   Cover the pie with plastic wrap and refrigerate for 8 hours at least or, preferably overnight.