How to Make It
Use a paring knife to cut a rectangle in top of pound cake, leaving a 3/4-inch border; scoop out the center of pound cake down to about 1 inch from the bottom. Reserve 2 tablespoons of the center cake crumbs for the topping, and remainder for snacking.
Chop 10 of the cookies into 1/4- to 1/2-inch pieces; set aside. Finely crush remaining 2 cookies, and stir together with reserved cake crumbs for topping.
Beat together cream cheese, butter, and salt with an electric mixer until smooth and fluffy, about 3 minutes. Gradually beat in powdered sugar. Fold in chopped cookies (don’t overmix so the cream cheese mixture doesn’t get too dark). Fill cut-out center with cream cheese mixture; sprinkle with crushed cookie and crumb topping. Chill 2 to 4 hours. Slice and serve.