Line an 8 or 9 inch round cake pan with foil, leaving enough foil to overhang the sides for easy removal from the pan. Spray lightly with non-stick cooking spray.
In a large bowl, combine softened cream cheese, dry cake mix, and sugar with a mixer until creamy and well blended. Gently mix in the whipped cream or whipped topping until smooth but do not over mix. If desired add 1/4 cup of sprinkles to the mix for a confetti look. Set aside.
Working one cookie at a time, dip Skeeter Nut Free Double Chocolate Mini Cookies into milk, then immediately place the cookie into the prepared cake pan. Continue until cookies cover most of the bottom of the cake pan (don't worry about having some gaps, that's okay!).
Spoon half of the cream cheese mixture onto the cookie layer in the pan, and gently spread to cover the cookies. Repeat the process with the shortbread cookies, dipping each in milk than placing on top off the cream cheese layer, followed by the remaining cream cheese mixture.
Chill in the refrigerator for at least four hours, preferably overnight. Garnish with sprinkles if desired and serve cold. Store in refrigerator.