Preheat your oven to 350°F.

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

In another bowl, do the same with the strawberry jello mix.

Combine the two doughs slightly, but don't mix too much.

Spread the mixture onto a baking sheet lined with parchment paper and bake for 8 to 10 minutes.

Let it cool down to room temperature, or speed it up by putting it in the freezer for 15 to 20 minutes.

Crumble the cooled mixture with your hands until it resembles strawberry crunch crumble. Set it aside.

In a bowl, beat the heavy cream and vanilla extract with an electric whisk until stiff peaks form.

Once whipped cream is ready, add it to a stand mixer along with the vanilla ice cream. Mix until smooth.

Fill a cup halfway with the soft serve.

Add strawberry sauce, chopped Oreos, and strawberry crunch.

Fill the rest of the cup with soft serve and top it off with more strawberry crunch.