Preheat the oven to 325 degrees.

Place the Oreos in a food processor and pulse until the pieces are small.

Add in the strawberry gelatin and butter and pulse a few more times to combine.

Pour the mixture onto a baking sheet and bake for 10 minutes. Remove from oven and cool completely.

Increase oven temperature to 350 degrees.

Spray a 9 x 13 pan with baking spray and set aside.

In a large bowl combine the cake mix, eggs, milk, and melted butter. Whisk until batter is mostly smooth.

Pour 2/3 of the cake batter into the prepared pan.

Add the strawberry jam to the remaining batter and mix until smooth.

Put dollops of the strawberry batter on top of the batter already in the cake pan. Use a butter knife and make a swirl pattern on top of the cake.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool completely.

To make the frosting place the Cool whip and powdered sugar in a bowl and beat with a mixer on high speed for one minute.

Frost the entire cake with the frosting then sprinkle the strawberry crunch topping over top of it.