Line two baking sheets with parchment or wax paper to cool the mix.

In a large bowl, pour in 4½ cups of Chex cereal.

In a ziplock bag, combine ⅓ cup of powdered sugar with finely ground freeze-dried strawberries and shake to mix.

Melt 1 cup of white melting wafers in a microwave-safe bowl, stirring until smooth.

Pour the melted chocolate over the Chex cereal and mix until evenly coated.

Transfer coated cereal to the ziplock bag with strawberry mixture and shake.

Spread coated cereal on one baking sheet and let cool for 30 minutes.

For the lemon half, repeat process with another 4½ cups of Chex and ¾ cup powdered sugar with True Lemon powder.

Melt additional white chocolate and coat the second batch of Chex in the same way.

Combine both lemon and strawberry Chex together in a large bowl.