Preheat the oven to 350 degrees.

Line a baking pan with parchment paper.

Add the Oreos to a food processor pulsing until crumbled.

Put the crumbled Oreos in a small bowl.

Add the softened butter.

Mix until well combined.

Spread the crumb coating on the prepared baking sheet.

Bake at 350 degrees for 10 minutes.

Remove from the oven.

Stir the jello with the crumbs until blended.

Cover the waffle cone with icing. (Stop halfway down on the cone.)

With your hand press, the crumb topping onto the icing-covered waffle cone.

Add the cream cheese to a mixing bowl, beating with an electric mixer until the cream cheese is smooth.

Add the sugar, flour, and vanilla extract to the bowl.

Beat until all ingredients have been combined.

With a rubber spatula, fold in the Cool Whip.

Spoon the filling into the waffle cone.

Garnish with chopped fresh strawberries.

Whisk together the heavy whipping cream, powdered sugar, and pure vanilla extract.

Drizzle the waffle cones with this mixture.