30 chocolate sandwich cookies
3 tbsp. water
2 (21 oz.) cans cherry pie filling (reserve 1/3 c. for topping)
1 (12 oz.) tub frozen whipped topping with real cream or non-dairy, thawed

Have 8-inch springform pan ready. Break up regular size cookies, then reduce them to crumbs in a food processor or in 3 batches in a blender. Add the water (1 tablespoon per batch in blender) and process briefly to moisten crumbs, scraping down sides once or twice. Makes 3 cups crumbs.

Put pie filling in a large bowl. Stir in 3 cups of the whipped topping. Reserve rest for top of cake; mixture will look curdled at first, but will smooth out.

Pat 1 scant cup crumbs over bottom of springform pan. Spoon on 2 cups filling; spread to edges using short sharp movements so cookie crumbs aren't disturbed. Repeat layers twice, sprinkling the cookie crumb layers then patting them down lightly.

Spread with reserved whipped topping, making decorative swirls with back of a spoon. Freeze until top is firm, about 2 hours. Then cover tightly and freeze at least 6 hours longer. Or, wrap airtight, label and freeze up to 1 month.

About 1 hour before serving, unwrap cake and run a long thin knife around edge to loosen. Remove sides of pan. Place cake in refrigerator to thaw slightly. Just before serving, garnish top with cookies and cherries. Serve cake semi-frozen.