Begin by crushing the Golden Vanilla Oreos in a food processor or by placing them in a sealed bag and using a rolling pin to achieve fine crumbs. You need about 1½ cups of crumbs to form a crunchy base layer.

In a large mixing bowl, whisk together the cold whole milk with the two packets of instant Jell-O cheesecake pudding. Blend for about 2 minutes, until thickened.

Gently fold in the diced strawberries into the thickened cheesecake pudding mixture, ensuring even distribution without breaking apart.

In prepared cups, add a layer of Oreo crumbs at the bottom, followed by a scoop of the cheesecake pudding mixture. Repeat layers until filled, leaving space for cream.

Finish off each cup with a dollop of whipped cream on top. Use a piping bag for decoration if desired.

Refrigerate the assembled pudding cups for at least 3 hours before serving to allow layers to set and flavors to meld.