In a medium bowl, melt ½ cup of unsalted butter and mix in 2 cups of crushed Golden Oreo cookies until thoroughly combined. Press this mixture into the bottom of a 9 x 13-inch dish and place in the freezer for about 10 minutes to set.

While the crust is setting, dissolve 5 teaspoons of gelatin powder in ⅓ cup of cold water and allow it to bloom for 5 minutes.

In a food processor, combine 2 ¼ cups of thawed frozen blueberries with ¼ cup of Greek yogurt. Pulse until smooth to create the blueberry layer.

In a large mixing bowl, beat 16 oz of softened cream cheese until smooth. Gradually mix in 1½ cups of powdered sugar and a teaspoon of vanilla extract. Add the blueberry mixture and blend until combined.

Microwave the bloomed gelatin for about 30 seconds until liquefied. Quickly add it to the cream cheese mixture while mixing on low speed.

Gently fold in 2 cups of Cool Whip into the creamy mixture ensuring not to deflate it. Spread this layer over the chilled crust. Place back in the freezer for another 15-20 minutes.

Whisk together 2 packages of instant lemon pudding mix with 4 cups of milk until smooth. Fold in the remaining 1 cup of Cool Whip.

Spread the lemon pudding layer over the blueberry cream layer and return the dish to the freezer for an additional 5-10 minutes.

Chill for at least 4 hours or overnight in the fridge. Before serving, spread more Cool Whip on top and garnish with white chocolate curls.