Prepare cake mix according to package directions. Stir in the 1 cup crushed cookies and bake as directed for two 8 or 9 inch round layer pans. Let cake cool.
Whip 1 cup of the heavy cream with 1 1/2 tablespoons of the white sugar. Fold in the chopped cookies and spread between the cooled cake layers.
Whip the remaining 2 cups heavy cream with 1/4 cup white sugar. Use to frost sides and top of cake. Refrigerate cake for several hours before serving.
