Line two baking sheets with parchment or wax paper.

In a large mixing bowl, mix 4½ cups of Chex cereal, then in a ziplock bag, combine ⅓ cup powdered sugar and ground freeze-dried strawberries. Shake well to blend.

Melt 1 cup of white melting wafers in a microwave-safe bowl for 1-2 minutes. Pour over the Chex cereal and mix to coat.

Transfer coated cereal into the ziplock bag with strawberry sugar, seal, and shake to coat evenly.

In a separate bowl, add the remaining 4½ cups of Chex. In a ziplock bag, mix remaining powdered sugar, True Lemon powder, and lemon zest. Shake thoroughly.

Melt the remaining white melting wafers and mix in lemon zest before pouring over the second batch of Chex. Stir to coat.

Transfer the second batch into the lemon sugar mixture in the ziplock bag, seal, and shake to coat.

Spread both mixes onto the baking sheets to cool completely before mixing them in a large bowl.