Begin by crushing the Golden Oreo cookies into fine crumbs, either using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Melt the butter in the microwave or stovetop and combine it with the crumbs until fully coated. Firmly press this mixture into the bottom of a 9x13 inch dish to create a solid crust, then set aside while you prepare the layers.

In a mixing bowl, bring 1 cup of water to a boil and dissolve the berry blue gelatin. Allow it to cool slightly, then whisk in the Greek yogurt until smooth, followed by gently folding in the fresh blueberries. Pour this vibrant blue mixture evenly over the prepared crust in the dish. Refrigerate for about 1-2 hours, or until fully set; the layer should feel firm to the touch.

In another bowl, beat the softened cream cheese until creamy and smooth. Gradually mix in the powdered sugar and vanilla extract, blending well to remove any lumps. Next, gently fold in the whipped cream until incorporated for a light and airy mixture. Once the blue layer is set, spread this creamy layer evenly over it, ensuring a smooth surface for the next addition.

Prepare the top layer by dissolving the strawberry jello in 1 cup of boiling water, then let it cool slightly before adding 1 cup of iced water to help it set. Layer the sliced fresh strawberries decoratively on top of the cream cheese layer, then carefully pour the strawberry jello over the strawberries. Chill the entire dish for about 4 hours, or until the jello top layer is firm and fully set.

Once set, carefully remove the Summer Berry Jello Lasagna from the refrigerator and top it with the remaining whipped cream for a fluffy finish. If desired, sprinkle with optional sprinkles for a festive touch. Slice into squares for serving and enjoy this delightful, refreshing dessert with family and friends!