Start by finely crumbling the cookies. You can do this in a food processor or by crushing them in a ziptop bag.

Add oil to the crumbs and mix until you reach a wet-sand consistency, adding more oil as needed.

Place half of the crumbs into the bottom of a parchment-lined baking dish and press down firmly to create an even layer.

In a stand mixer, whip up the whipped topping.

Spread half the whipped cream over the crumb layer, smoothing it out evenly. Sprinkle one-fourth of the remaining crumbs over the cream. Lastly, add the second half of the whipped cream in another layer over the crumbs.

Melt the Lotus butter in the microwave and pour it over the top whipped cream layer, spreading it out evenly. Garnish with remaining crushed cookies, then place in the refrigerator to set.

Once set, slice and serve chilled.