Crush Golden Oreos in a food processor or ziplock bag to coarse crumbs.

Mix crumbs with strawberry gelatin powder and 3 tbsp melted butter until it resembles wet sand. Set aside.

Heat oil in a skillet to 350°F. Fry tortillas one by one, folding them with tongs into a taco shape after 10 seconds. Fry until golden brown on both sides.

Let shells drain on a wire rack. While still warm, brush outside with a little butter and press into the Strawberry Crunch mixture to coat.

In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.

In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.

Transfer filling to a piping bag with a star tip and pipe into the cooled taco shells.

Drizzle with strawberry glaze and top with fresh strawberry slices. Serve immediately.