Line an 8x8 baking dish with aluminum foil or parchment paper.
Arrange cookies in a layer on the bottom of the pan.
Mix together strawberries, lemon juice and almond milk in a blender. Pour into a mixing bowl and fold in whipped topping. Scrape from bowl and pour over the cookies, and then place in freezer and let set for 30 minutes to an hour before adding the next layer.
Cream together cream cheese with the powdered sugar until smooth. Add in the lemon juice and continue mixing. Incorporate the whipped topping and blend until just mixed.
Spread the second layer out over the top of the strawberry layer and then freeze for at least 4 hours before serving.