Preheat the oven to 350°F.

In one bowl, mix the instant vanilla pudding mix with 1/4 cup butter and 1/4 cup flour until a thick dough forms.

In another bowl, repeat the process with the strawberry jello mix.

Combine the two doughs slightly, leaving a marbled effect.

Spread the mixture flat on a parchment-lined baking sheet and bake for 8 to 11 minutes.

Once baked, let it cool to room temperature or chill in the freezer for faster cooling.

Crumble the cooled mixture into strawberry crunch crumbles. Set aside.

In a mixing bowl, combine cream cheese, unsalted butter, powdered sugar, and vanilla extract.

Use a hand mixer or stand mixer to beat until smooth and fluffy, about 2 minutes. Set aside.

Preheat the oven to 350°F.

In a large mixing bowl, mix the strawberry cake mix, eggs, and vegetable oil until a dough forms.

Line a baking sheet with parchment paper and scoop out the dough into 1/4 cup portions, spaced apart.

Bake for 10 to 11 minutes, then cool completely.

Once cooled, frost the cookies with cream cheese frosting and sprinkle strawberry crunch crumbles on top.

Chill the cookies in the fridge for an hour before serving.