In a mixing bowl, whisk together the cold water, sweetened condensed milk, and instant white chocolate Jello mix.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Once the pudding is ready, add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment and whisk on medium/high speed for ~3-5 minutes until stiff peaks form. Don't over-mix it! Keep an eye on it so that it doesn't separate.
Next, gently fold the pudding into the whipped cream until all pudding streaks are gone.
Slice the strawberries to prep for assembling the dessert.
Add a layer of pudding to the bottom of each cup (you can also make this recipe in a large parfait bowl instead of cups), then add a layer of sliced strawberries, then a layer of crushed Chessmen butter cookies. Repeat this process until all cups are full.
Add extra cookies and strawberries to the top of each cup for garnish and enjoy cold!
