Whip the cream by combining cold sour cream, cold cool whip and condensed milk (may substitute with sugar). Whip the cream until it is well combined and is thick and fluffy. (about 5-7 on med-high)
Spread 1-1.5tsp of the cream onto each cookie, stack them and then stand them on edge on a platter. Frost the roll with the remaining cream and decorate to your own preference.
Refrigerate for at least 4-6 hours or overnight before serving.
To serve, cut diagonal slices for the pretty lined effect.
Tip** Wipe the knife with a wet cloth after each cut for a cleaner slice.