For the Strawberry Filling:

In a saucepan, add sliced strawberries, sprinkled with dry strawberry Jello, and gently stir to evenly coat them.

Heat over medium-low heat for 2 to 3 minutes, stirring gently with the spatula.

Heat just until the gelatin completely dissolves in strawberry juice (do not cook them too long or the strawberry will become mushy), then set aside to cool.

For the Crust and Topping:

Put Oreo cookies in a food processor and pulse them into fine crumbs.

Stir in melted butter, until all crumbs are evenly moistened.

Reserve ¼ of the mixture for topping, and the remaining mixture press in the bottom of the 9" x 13" dish, then place in the fridge or freezer.

For the Whipped Cream:

Mix cold heavy whipping cream with 1 teaspoon vanilla until soft peaks form.

Add ¾ cup powdered sugar and continue mixing, until stiff peaks form, then set aside.

(You should get about 6 to 6 ½ cups of whipped cream. You can substitute whipped cream with refrigerated Cool Whip if desired.)

For the Cream Cheese Filling:

In a large bowl, cream softened butter, cream cheese, and vanilla, then mix in powdered sugar and fold in prepared whipped cream.

Spread ½ of the cream cheese-whipped cream mixture over the Oreo crust, then place in the freezer for 10 minutes.

Spoon strawberry filling over the cream cheese layer, smooth the top, and place in the freezer for 10 to 15 minutes (until the Jello has set).

Spread the remaining cream cheese filling over the strawberry layer.

Smooth the top and refrigerate for 4 hours or preferably overnight.

For the Topping:

To make the strawberry crunch topping, stir reserved Oreo crumbs with coarsely crushed freeze-dried strawberries and sprinkle on top.

Slice and serve with freshly sliced strawberries. Enjoy!