Start by crushing your Golden Oreo cookies until finely ground. In a mixing bowl, combine the crushed cookies with melted unsalted butter, mixing until fully coated. Press this mixture firmly into a greased 9x13-inch dish to create a solid crust. Place the dish in the freezer for about 10 minutes to set while you prepare the next layer.

In a small bowl, dissolve the clear gelatin in cold water according to package instructions. Meanwhile, combine the thawed frozen blueberries and Greek yogurt in a food processor, blending until smooth and creamy. Once the gelatin has dissolved, mix it into the blueberry and yogurt blend until well incorporated.

In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and fluffy—this should take about 3 minutes. Gently fold in the blueberry yogurt mixture until well combined. Finally, fold in the Cool Whip until the mixture is airy and light.

Retrieve your frozen crust from the freezer, and spread the creamy blueberry mixture evenly over the crust in your dish. Use a spatula to smooth the top. Place the dish back in the freezer for about 15-20 minutes to allow the layer to set properly before adding the pudding mixture on top.

In a mixing bowl, whisk together the instant pudding mix and milk until thickened, which usually takes around 2-3 minutes. Next, incorporate any remaining Cool Whip into the pudding mixture to create a light and fluffy topping. Spread this pudding layer over the blueberry layer carefully.

After spreading the pudding layer, spread an additional layer of Cool Whip over the top for a final soft and fluffy finish. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Before serving, create chocolate curls from the white chocolate bar and sprinkle them on top of the dessert just prior to serving.