In a food processor, pulse the Golden Oreo cookies until finely crushed. Add the freeze-dried strawberries and pulse again until crumbly and combined.

Transfer the crumbs to a medium bowl. Add the melted butter, granulated sugar, and a pinch of salt. Mix well until everything is evenly coated and resembles wet sand.

Spread the mixture evenly on a baking sheet lined with parchment paper, or in an air fryer basket.

**Air Fryer Method:** Air fry at 350°F (175°C) for 6-8 minutes, shaking the basket halfway through, until golden brown and crispy. Let cool completely. **Oven Method:** Bake at 325°F (160°C) for 12-15 minutes, stirring halfway through, until golden brown and crispy. Let cool completely.

In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar, vanilla extract, and milk. Beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.

Gently fold in the thawed whipped topping until no streaks remain and the mixture is light and airy. Do not overmix.

In a large clear serving bowl (like a trifle dish) or individual parfait glasses, create the layers. Start with a layer of sliced fresh strawberries at the bottom.

Spoon about half of the creamy filling over the strawberries, spreading it evenly.

Sprinkle about one-third of the cooled strawberry crunch topping over the creamy layer.

Add another layer of fresh sliced strawberries.

Spoon the remaining creamy filling over the strawberries.

Finish with a generous sprinkle of the remaining strawberry crunch topping.

Cover the Strawberry Crunch Salad and refrigerate for at least 2 hours to allow the flavors to meld and the salad to set. This also slightly softens the crunch topping for a delightful texture.

Serve chilled and enjoy!