Preheat oven to 325 degrees. Grease and flour a 12-15 cup bundt pan.

In a large bowl, beat butter and sugar at medium speed until fluffy. Add the eggs, one at a time, beating well after each addition.

Beat in the vanilla and salt.

Add the flour alternately with cream, beginning and ending with flour. Beat until just combined after each addition.

Spoon half of batter into prepared pan. Top evenly with half of crushed cookies. Using a butter knife, gently swirl the crushed cookies into the batter.

Add the remaining batter to the pan and top with remaining crushed cookies. Using the knife, swirl the cookies into the batter again.

Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a tester comes out clean.

Allow cake to cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.

In a small bowl, whisk powdered sugar and milk until smooth. Drizzle over cooled cake.