layer 1-

Cup of Yum
1. Crush the golden oreo cookies into fine crumbs using a food processor or a rolling pin.
2. Place into a bowl and stir in melted butter until well combined.
3. Press into the bottom of a 9x13 glass baking dish. Refrigerate.

layer 2-

1. In a large bowl, using a hand mixer, whip cream cheese, granulated sugar, lemon juice, lemon zest, 1 teaspoon of the lemon extract and 1/2 cup of the heavy cream until thick and fluffy, about 2 to 3 minutes.
2. Spread evenly over the bottom layer of cookies. Cover with plastic wrap and refrigerate.

layer 3-

1. Mix together cold milk and instant lemon pudding mix for 2 minutes until completely combined.
2. Pour over second layer before it sets completely and spread evenly. Cover and return to refrigerator.

layer 4-

1. Whip remaining 1 1/2 cups of heavy cream with remaining teaspoon of lemon extract, vanilla extract and powdered sugar until stiff peaks have formed.
2. Spread over the top and refrigerate for at least 4 hours before serving.

Slice into squares and top with fresh strawberries, if desired.