1. Step 1: Make the Strawberry Crunch Topping. In a food processor, combine Golden Oreos (entire cookies) and freeze-dried strawberries; process until fine crumbs. Alternatively, crush in a zip-top bag with a rolling pin. Mix in melted butter until crumbs are evenly moistened like wet sand. Spread half of the mixture onto a parchment-lined baking sheet; reserve other half for layering.

2. Step 2: Prepare the Creamy Pudding Layer. In a large bowl, beat softened cream cheese and powdered sugar until smooth. Gradually add milk, beating on low until combined. Sprinkle in instant vanilla pudding mix; beat on low for 2 minutes until slightly thickened. In a separate cold bowl, whip heavy cream to stiff peaks. Gently fold one-third of whipped cream into cream cheese mixture, then fold in remaining whipped cream until no streaks remain.

3. Step 3: Assemble. In a 9×13 inch dish, spread a thin layer of pudding. Arrange a single layer of vanilla wafers. Top with sliced bananas, then sliced fresh strawberries. Spread half the remaining pudding over fruit. Sprinkle half the reserved (unbaked) crunch topping. Repeat layers: wafers, bananas, strawberries, remaining pudding. Top with the baked crunch topping from the baking sheet.

4. Step 4: Chill and Serve. Cover tightly with plastic wrap and refrigerate for at least 4-6 hours, ideally overnight, to set and allow wafers to soften. Serve chilled.