In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mix well.
Coarsely chop 10 Sandwich Cookies into pieces. Add to cream cheese mixture and blend with mixer until combined, further breaking up some of the chunks.
Fold Cool Whip into cream cheese mixture. Spoon into Chocolate Snap Pie Crust.
Refrigerate at least 2 hours before serving. Store covered in refrigerator for up to 3 days.
Before serving, garnish with remaining 2 crushed cookies. Enjoy!