Line a 4- by 8-inch loaf pan with plastic wrap, letting the wrap hang over the edges.

Separate the cookies and scrape the cream filling out into a heat-proof bowl. Place the bowl over a pan of simmering water and melt the cream filling, but don’t let it get hot.

Add the melted cream filling to the cream and whip on high speed until stiff peaks form.

Place a layer of the cookies in the pan, top with cream, then continue repeating the layers. Bring the plastic wrap up over the edge and refrigerate for at least 8 hours or up to 2 days.

Invert the cake onto a serving platter, remove the plastic wrap, and serve.