Step 1: Preparing the Oreo Crust

1. Crush the Oreos: Place the Golden Oreo cookies, with the filling intact, into a food processor. Pulse them until they turn into fine crumbs.
2. Combine with Butter: In a medium-sized bowl, stir the crushed Oreo crumbs with 1/2 cup melted butter. Make sure the crumbs are evenly coated with butter for a uniform crust.
3. Press into Dish: Press the mixture firmly into the bottom of a 9 x 13-inch deep dish or baking pan. Use the back of a spoon or your fingers to pack it down tightly.
4. Chill the Crust: Place the pan in the freezer to firm up the crust while you work on the next layer. This will help ensure that it holds together nicely.

Step 2: Making the Blueberry Cheesecake Layer

1. Prepare Gelatin: In a small bowl, combine 1/3 cup cold water with the gelatin powder. Stir it and let it sit for a few minutes to bloom (the gelatin will absorb the water and swell).
2. Blend Blueberries and Yogurt: In a food processor, combine the thawed blueberries (do not drain excess liquid) and the Greek yogurt. Pulse until smooth and set aside.
3. Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the powdered sugar and vanilla extract, beating until everything is fully incorporated.
4. Combine Blueberry Mixture: Add the blueberry and yogurt mixture into the cream cheese mixture. Mix well to combine.
5. Add Gelatin: Microwave the bloomed gelatin for a few seconds to dissolve it completely. Slowly pour the dissolved gelatin into the cream cheese mixture while mixing on medium speed.
6. Fold in Cool Whip: Gently fold in 2 cups of Cool Whip to lighten the mixture. Be careful not to deflate the whipped cream.
7. Spread over Crust: Once the mixture is smooth, spread it evenly over the chilled Oreo crust. Place the pan in the freezer for about 15-20 minutes to allow the cheesecake layer to set.

Step 3: Preparing the Lemon Pudding Layer

1. Make the Lemon Pudding: In a large mixing bowl, whisk together the two packages of instant lemon pudding mix and 2 1/2 cups cold milk. Whisk until the pudding starts to thicken.
2. Add Cool Whip: Stir in 1 cup of Cool Whip to the lemon pudding, mixing until it’s smooth and fluffy.
3. Spread Over Blueberry Layer: After the blueberry cheesecake layer has set, spread the lemon pudding mixture evenly over the top. Return the pan to the freezer for 5-10 minutes to allow the pudding to firm up.

Step 4: Adding the Topping

1. Add Cool Whip: Once the pudding layer has set, spread 2 1/2 to 3 cups of Cool Whip over the lemon pudding. Smooth it out with a spatula to cover the entire surface.
2. Decorate with White Chocolate: To make the white chocolate curls, use a vegetable peeler to carefully shave the surface of the white chocolate bar. Sprinkle the curls on top of the Cool Whip for an elegant finish.
3. Chill the Dessert: Cover the pan and refrigerate the Lemon Blueberry Lasagna for at least 4 hours, or preferably overnight, to allow all the layers to set and meld together.