Prepare the Crust: In a medium bowl, combine melted unsalted butter with crushed Golden Oreo cookies, mixing until well blended. Press this mixture firmly into the bottom of a 9x13-inch dish to form an even layer. Freeze for about 15 minutes to set.

Bloom Gelatin: Dissolve gelatin in cold water. Allow to sit for about 5 minutes to bloom while preparing other filling components.

Create the Fruit Layer: Blend thawed frozen blueberries with Greek yogurt until smooth. Set aside.

Prepare the Cream Cheese Layer: In a mixing bowl, combine softened cream cheese with vanilla extract and powdered sugar. Beat until smooth and creamy. Fold in the blueberry-yogurt blend.

Incorporate Gelatin: Microwave bloomed gelatin until fully dissolved. Mix into the cream cheese mixture, then fold in Cool Whip.

Make the Pudding Layer: Whisk instant lemon pudding mix with milk until smooth. Fold in another cup of Cool Whip and spread over the cream layer.

Assemble the Final Layer: Spread remaining Cool Whip over the pudding layer. Cover and refrigerate for at least 4 hours or overnight.

Garnish and Serve: Create curls from a white chocolate bar and top the dessert before serving.