In a large saucepan, place sliced strawberries, sprinkle with dry strawberry Jello powder and stir gently. Heat over medium-low heat for 2-3 minutes until the gelatin dissolves. Set aside to cool.

Place whole Oreo cookies in a food processor and pulse into fine crumbs. Stir in melted butter until evenly moistened. Reserve ¼ of the mixture for topping, and press the remaining mixture into the bottom of a 9 x 13 inch dish. Place in the fridge or freezer.

In a large bowl, mix heavy whipping cream with 1 teaspoon vanilla until soft peaks form. Add ¾ cup powdered sugar and continue mixing until stiff peaks form. Set aside.

Cream softened butter, cream cheese, and vanilla together. Mix in 1 cup powdered sugar. Fold in prepared whipped cream.

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

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

Spread remaining cream cheese filling over the strawberry layer. Smooth the top and refrigerate for 4 hours or overnight.

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

Serve cold from the fridge. Store leftovers in the fridge for up to 5-6 days.