Preparation

• Heat oven to 325°F.  Spray 9-1/2-inch fluted tube pan with cooking spray.
• Break 12 cookies into coarse pieces; set aside.  Mix brown sugar and butter until blended.
• Combine granulated sugar and cinnamon in large resealable plastic bag.  Separate each can of biscuits into 8 biscuits; cut each biscuit into 4 equal pieces.
• Add biscuit pieces, a few at a time, to granulated sugar mixture; close bag, then gently shake bag to evenly coat biscuit pieces with sugar mixture.
• Place cookie pieces and biscuit pieces in alternate layers in prepared pan.
• Cut remaining cookies in half.  Tuck, cut sides down, into top biscuit layer around outside edge of pan.  Drizzle evenly with butter mixture.
• Bake 40 to 45 min. or until golden brown.  Cool 10 min.  Loosen dessert from sides of pan with knife. Invert dessert onto wire rack; gently remove pan.  Cool slightly.
• Mix powdered sugar and water until blended.  Spread over dessert.  Serve warm.