1Bake cookies as directed on wrapper; cool completely. In large resealable food-storage plastic bag, place cookies. Reseal bag; coarsely crush cookies with rolling pin.
2In chilled medium bowl, beat whipping cream and schnapps with electric mixer on high speed until stiff peaks form.
3To make shooters, divide half of the cookie crumbs evenly among six (8-oz) bar glasses. In each glass, spoon 2 tablespoons whipped cream over cookie crumbs; drizzle with 1 tablespoon topping.
4Repeat layers, ending with topping. Serve immediately.