Method

1. Whip cream until soft peaks form; add icing sugar.
2. Continue whipping until cream forms stiff peaks. Set aside in refrigerator.
3. Combine milk and liqueur in small shallow bowl.
4. Dip a cookie in liquid mixture quickly and place on bottom of ungreased 10-inch springform pan.
5. Continue dipping cookies one by one until a single layer is formed. Fill in spaces with pieces of dipped cookies. 
6. Spread 1/3 of whipped cream over cookies. 
7. Repeat twice more with remaining dipped cookies and whipped cream; finishing with whipped cream on top. 
8. Garnish with chocolate. 
9. Refrigerate 10 hours.