In a medium mixing bowl, combine two packages of instant Jell-O cheesecake pudding with 4 cups of cold whole milk. Whisk thoroughly for about 2 minutes until it thickens.

Crush about 20 Golden Vanilla Oreos using a food processor or a rolling pin in a zip-top bag. Reserve some crumbs for topping later, and distribute evenly as the bottom layer in 8-10 mini dessert cups.

Spoon the thickened cheesecake pudding generously over the crushed Oreos in each cup, filling about three-quarters full. Smooth the surface for an even appearance.

Dice fresh strawberries into small pieces, using about 1-2 strawberries per cup. Spoon the diced strawberries on top of the pudding layer in each cup.

Sprinkle a layer of reserved crushed Oreos on top of the strawberries in each cup to enhance the crunch.

Dollop a generous amount of whipped cream on top of each cup. Use store-bought or homemade whipped cream.

Chill the prepared cups in the refrigerator for at least 30 minutes to 3 hours before serving to meld the flavors.