My youngest child is obsessed with ice cream, specifically, cookies and cream ice cream. On our occasional trip to the local ice cream shop, we never have a doubt what she will order. This Cookies and Cream Pancake Cake was inspired by her love of that delicious flavor. In a medium bowl, whisk together Bisquick® mix, milk and egg until well blended. Slowly stir in chopped sandwich cookies. Heat griddle or skillet over medium-high heat (375°F). If needed, prepare skillet with butter or spray with cooking spray before heating. For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-sized pancakes. To make the glaze filling: Mix together 3/4 cups powdered sugar and 2 tablespoons milk in a small bowl. To assemble pancake cake, place 1 pancake on a cake stand or plate. Next drizzle about 2 tablespoons of glaze filling on top. Top with 1 tablespoon of chopped sandwich cookies. Repeat layering until all pancakes are used. Top with the remaining glaze and chopped cookies.