Preheat oven to 350°F.

In one bowl, add the instant vanilla pudding. In another bowl, add the strawberry jello. To each bowl, add ¼ cup of butter and ¼ cup of all purpose flour. Mix until a thick paste forms.

Combine the two doughs slightly so they're swirled but not mixed too much.

Spread flat on a baking sheet lined with parchment paper and bake for 8 to 11 minutes.

Let cool to room temp or transfer to the freezer for 30 minutes for faster chilling.

Crumble it up with your hands until it looks like strawberry crunch crumble. Set aside.

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

Beat for about 2 minutes until smooth and fluffy. Set aside.

Preheat oven to 350°F.

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

Line a baking sheet with parchment paper. Scoop dough using an ice cream scoop, about ¼ cup portions, making sure they are spaced apart.

Bake for 10 to 11 minutes. Allow to cool completely.

Once cookies are at room temperature, frost the top with cream cheese frosting and add the strawberry crumble.

Chill in the fridge for an hour and then enjoy!