Beat cream cheese until light and fluffy. Add vanilla and powdered sugar and beat until smooth. Slowly add in the cream while the mixer is going and continue to beat until everything is incorporated and the mixture is fluffy.

Place a layer of cookies in an 8 by 8-inch casserole dish. Top with one third of the cream mixture, another layer of cookies, half the remaining cream mixture, another layer of cookies, and the remaining cream mixture. Crumble some cookies over the top, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.