Line 8 x 4" loaf pan with foil.  Mash strawberries in large bowl.  Stir in condensed milk, lemon juice and 2 cups of the Cool-Whip.  Pour into the foil-lined pan.  Mix crushed oreos and butter and press evenly into top of mixture (this will end up being the bottom).  Be sure to gently press into mixture or it will just fall off when you turn the ice cream over.  Freeze 6 hours, invert, and frost with remaining Cool-Whip.