Preheat the oven to 375 degrees F. Prepare and bake the drop cookies as directed on the pouch. Allow them to cool completely, which should take at least 20 minutes. Set aside 4 cookies for garnish.

In a food processor, process half of the remaining cookies into coarse crumbs. Remove the crumbs to a medium bowl. Repeat with the second half, adding it to the bowl. Stir in melted butter until well blended. Press this mixture firmly into the bottom of an ungreased 13×9-inch glass baking dish. Set aside.

In a large bowl, beat the softened strawberry cream cheese spread, powdered sugar, and strawberry jam using an electric mixer on medium speed until smooth. Scrape down the bowl as needed. Then, beat in 2 cups of the thawed whipped topping. Spread this mixture over the cookie crust.

In another medium bowl, whisk together the dry pudding mixes and cold milk for about 2 minutes, or until thickened. Spread this over the cream cheese layer. Drop the remaining whipped topping by spoonfuls on top of the pudding, then spread evenly.

Cover the baking dish and refrigerate for at least 4 hours until set.

Once ready to serve, crumble the reserved cookies and sprinkle them along with the fresh strawberries over the top. Cut into 6 rows by 4 rows and refrigerate any remaining pieces.