Preheat oven to 350°F. Lightly spray bottom of springform pan with vegetable pan spray. Pat cookie dough onto bottom of prepared pan. Bake 9-11 minutes or until golden brown. Cool completely.
In large bowl, combine condensed milk, lemon and orange juices; beat with electric mixer until smooth. Add thawed strawberries; beat at low speed until well blended. Fold in whipped topping. Pour over cooled crust. Cover and freeze until firm, 3-4 hours or overnight. Let stand at room temperature 15 minutes before serving. To serve, garish with fresh strawberries.
At least 15 minutes before serving, remove dessert from freezer and let stand at room temperature. To serve, garnish with sliced fresh strawberries and whipped topping rosettes or stars.