Strawberry Shortcake Cookies

Preheat oven to 350°F.
To one bowl, add the instant vanilla pudding and to another bowl, add the strawberry jello. Then to each bowl, add 1/4 cup of butter and 1/4 cup of all purpose flour. Mix each one until a thick paste/dough forms.
Combine the two doughs just a bit so they're swirled into each other but don't mix too much.
Spread flat on a baking sheet lined with parchment paper and pop in the oven to bake for 8 to 11 minutes.
Take out of the oven and allow it to cool down to room temp. For faster chilling, transfer to freezer for 30 minutes.
Then crumble it up with your hands really well until it looks like strawberry crunch crumble. Set aside.

To a mixing bowl, add cream cheese, unsalted butter, powdered sugar, and vanilla extract.
Use a hand mixer or the paddle attachment of a stand mixer and beat for about 2 minutes until it's smooth and fluffy. Set aside.

Preheat oven to 350°F.
To a large mixing bowl, add the strawberry cake mix, eggs, and vegetable oil. Combine with a rubber spatula until a dough forms.
Line a baking sheet with parchment paper. Scoop out the dough using an ice cream scoop, about 1/4 cup portions. Make sure they are spaced apart as they do spread.
Bake for 10 to 11 minutes. Allow to cool down completely.
Once the cookies are at room temperature, frost the top with the cream cheese frosting and add the strawberry crumble on top.
Pop in the fridge to chill for an hour and then enjoy!