This is a perfect summertime dessert to use those fresh strawberries. It is No Bake, so you don't have to worry about heating up the house, and it freezes very well, so you'll have it available for weeks.
In a high powered blender, place the Oreo cookies, and blend until they're fine crumbs. Pour the cookie crumbs into a 9 X 13 dish. Place a sleeve of graham crackers into the blender and blend until the Graham crackers are crumbs. Pour the graham cracker crumbs on top of the cookie crumbs.
Melt the butter in the microwave, and pour the melted butter on the crumbs in the dish. Mix the butter with the cookie/cracker crumbs until well blended, and press the crumb crust evenly in the bottom of the 9 X 13 dish. Place the dish in the freezer.
Lemon Cheesecake Filling
In the same blender, or in a mixing bowl of a stand mixer, place five packages of softened cream cheese, and blend or mix until smooth and creamy. In a separate bowl, mix the instant pudding, and half n half together until smooth. Add the pudding to the cream cheese, and blend until mixed. Add the Vanilla, lemon juice and lemon extract, and blend. Add the powdered sugar and blend until the mixture is smooth and creamy.
Place about two cups of the cheesecake mixture on the crust, and smooth evenly, and place the dish back in the freezer for 30 minutes.
Wash the Strawberries under cool water, and lay them on paper towels to drain. Using smaller Strawberries, remove the stems from about 12 small berries, and set the others aside for topping.
Add about a teaspoon of Yellow gel food coloring to the remaining cheesecake mixture, and blend until smooth and bright yellow. Remove the dish from the freezer after 30 minutes, and place about half of the yellow mixture on top of the white mixture in the dish.
Place the small Strawberries in rows (four rows down and three rows across) in the dish, with the stem sides down, and the point sticking up. Spoon the rest of the yellow cheesecake filling over the berries, covering them in the yellow filling. (If all the berries aren't completely covered, don't worry, because the whipped cream topping will cover the berries) Place the dish in the freezer for at least 1 hour.
Whipped Cream Topping
In a high speed Blender, or in the mixing bowl of a stand mixer, add the cream cheese, and blend until smooth. Add about ½ cup of the heavy cream, and the powdered sugar, and blend until smooth. Add the Vanilla and the rest of the heavy cream, and blend until the cream becomes very thick and forms stiff peaks. Remove the dish from freezer (after one hour) and top the yellow layer with the whipped cream topping. Smooth the topping with a spatula, until it's even across the dish. Place the dish back in the freezer. Slice the remaining berries in thirds, and wash and slice the large Meyer lemon in slices. Place the slices in rows on top of the whipped cream topping, alternating the strawberries and lemons. Place the dish back in the freezer, for at least 4 hours, or overnight.
When ready to serve, remove the dish from the freezer about for about 15 minutes, then cut the pieces about 3 X 3 inches, and through the center of the strawberries to make a pretty presentation. Top with half a lemon slice, and a whole strawberry. Serve and Enjoy!
NOTE: If you prefer not to place the whole Strawberries in the dessert, you can cut the berries in small pieces, and top the first yellow layer with the berry pieces instead of whole berries. You can also slice the berries in thin slices, if you prefer slices to pieces or whole berries.
Feel free to swap out the Golden Oreos with a graham cracker style crust.
I share variations of fruit in this post that you could swap out to change up the flavors of this dessert.
Go ahead and reach for a container of cool whip to spread on top if you do not want to make the homemade whipped topping.
This dessert needs to fully set up before you slice into it or you will find it doesn't hold shape well.
Make sure to cover tightly and store in the fridge while you are waiting to serve it up so it stays chilled. It will spoil if left out on the counter.