Using the whisk attachment on your electric mixer, beat cream and sugar until stiff peaks form, about 2-3 minutes.  Reserve about 3/4 cup whipping cream and place in a covered dish in the refrigerator.

Add peanut butter to remaining cream and whisk until blended well.

Place one cookie on your tray and spoon a dollop of peanut butter cream onto it. Continue, repeating the cookie and cream until your cakes are 5 cookies tall.

Place your cakes into the fridge overnight. When ready to serve,  top with a dollop of white cream and piece of candy.