Melt unsalted butter in a small saucepan. Combine melted butter with crushed Golden Oreo cookies and press into a 9x13 inch dish to form a crust. Chill for about 15 minutes in the freezer.

Bloom gelatin by sprinkling it in cold water and letting it sit for 5 minutes. In a food processor, blend blueberries with Greek yogurt. Beat cream cheese, then mix in vanilla and powdered sugar. Add blueberry mix and gelatin, then fold in Cool Whip. Spread over the crust and freeze for 15-20 minutes.

In a bowl, whisk together the instant lemon pudding mix and milk until thickened, about 2 minutes. Fold in 1 cup of Cool Whip and spread over the blueberry layer. Chill in the refrigerator for 5-10 minutes until set.

Spread remaining Cool Whip over the pudding layer, then cover and refrigerate for at least 4 hours, or overnight for best results.

Create white chocolate curls with a vegetable peeler and sprinkle over the dessert before serving.