Bake the white cake in a 9x13 inch pan according to the package instructions and allow to cool for 15 minutes.

Using the handle of a wooden spoon, poke holes across the entire surface of the cake at 1-inch intervals.

In a medium bowl, whisk the 3-ounce package of strawberry gelatin with 1 cup of boiling water until dissolved, then stir in 1/2 cup of cold water.

Slowly pour the gelatin mixture over the cake, ensuring it fills the poked holes.

Cover the cake and refrigerate for at least 2 hours to allow the gelatin to set.

Pulse Golden Oreos in a food processor until they form coarse crumbs.

In a small bowl, combine the cookie crumbs, 1.5 ounces of strawberry gelatin powder, and melted butter, stirring until the mixture resembles wet sand.

Spread the thawed whipped topping in an even layer over the chilled cake.

Evenly distribute the strawberry crunch topping over the whipped layer.

Slice into squares and serve chilled.