| 1 | Recipe by: betty crocker"s cookbook heat oven to 350 degrees. |
| 2 | Grease and flour rectangular pan, 13 x 9 x 2 inches. |
| 3 | Beat all ingredients except cookies in medium bowl on low speed 30 seconds, scraping bowl constantly. |
| 4 | Beat on high speed 2 minutes, scraping bowl occasionally. |
| 5 | Coarsely chop cookies. |
| 6 | Stir into batter. |
| 7 | Pour into pan. |
| 8 | Bake 40 to 45 minutes or until cake springs back when touched lightly in center. |
| 9 | Cool 10 minutes; remove from pan and cool completely on wire rack. |
| 10 | Frost with sweetened whipped cream and garnish with additional cookies if desired. |
| 11 | 16 servings; 350 calories per serving. |
| 12 | Food processor directions: place all ingredients except cookies in food processor. |
| 13 | Cover and process 30 seconds or until smooth. |
| 14 | Add whole cookies. |
| 15 | Process using quick on-and-off motions until cookies are coarsely chopped. |
