Melt the butter in the microwave for about 30 seconds. Combine with crushed Golden Oreo cookies and press into the bottom of a 9x13 dish. Freeze for 10-15 minutes.

Combine gelatin with cold water in a bowl and let it bloom for about 5 minutes.

Blend blueberries and Greek yogurt until smooth to create the blueberry filling.

In a bowl, beat softened cream cheese until creamy. Add powdered sugar and vanilla. Mix in blueberry mixture, then fold in bloomed gelatin and Cool Whip.

Spread the blueberry cream mixture over the chilled crust. Freeze for another 15-20 minutes.

Whisk together pudding mix and milk until thick. Fold in Cool Whip.

Spread pudding mixture over blueberry layer and freeze for 5-10 more minutes.

Spread remaining Cool Whip on top and refrigerate for at least 4 hours or overnight.

Create chocolate curls from the chocolate bar and sprinkle over the top before serving. Cut into squares and enjoy!