Process the chocolate cookies into crumbs, then add in the butter and 4 tablespoons of milk and process again into a dough.

Knead the dough until it’s pliable without crumbling, then roll it out to about 8 inches by 12 inches, on a parchment lined baking sheet. You may need to use your hands and then even it out with a rolling pin, then set aside.

Wash your food processor and then add the white cream filling and the rest of the milk to the food processor and process until smooth.

Spread the cream mixture on top of the rolled out crumb mixture, then roll up tightly, so you have an 8 inch long log, using the parchment paper to help. Keep rolled tightly inside the parchment paper.

Let set in the fridge for at least 2 hours.

Remove from the fridge to cut into ½ inch slices and enjoy!