1. First things first, you need a baked cake! Preheat your oven to 350°F (or whatever temperature your cake mix package says) and mix up your white cake batter. Pour it into a 9×13-inch glass baking dish and bake according to the box instructions. Let that cake cool completely.

2. While the cake is cooling, make the milk soak. In a small saucepan, pour in the evaporated milk and heat over medium heat. Once warm, whisk in half of the strawberry gelatin powder. Stir until completely dissolved, then remove from heat and let cool.

3. Once the evaporated milk mixture has cooled slightly, whisk in the sweetened condensed milk and whole milk until fully combined.

4. Once your cake is completely cool, poke holes all over the surface using a skewer, chopstick, or spoon handle. Make holes about an inch apart and poke about halfway down.

5. Carefully spoon the strawberry milk mixture evenly over the cake, making sure it gets into the holes. Cover tightly with plastic wrap and refrigerate for at least 1 hour.

6. Remove cake from the fridge and gently spread the thawed Cool Whip evenly over the top of the cake.

7. Place golden Oreos in a sturdy plastic bag and crush using a rolling pin, can, or hands into a mix of fine crumbs and small pieces.

8. Transfer crushed cookies to a bowl. Pour melted butter over the crumbs, then sprinkle in the remaining half of the strawberry gelatin powder. Mix until evenly coated.

9. Sprinkle the cookie mixture over the Cool Whip layer. Gently press down with the back of a spoon or spatula to flatten. Slice and serve!