Start by melting the unsalted butter in a microwave-safe bowl. Crush the Golden Oreo cookies into fine crumbs and combine them with the melted butter. Press this mixture into the bottom of a 9x13-inch dish. Freeze for 10-15 minutes.

Bloom gelatin in cold water for about 5 minutes. Blend the thawed blueberries with Greek yogurt until smooth. Microwave the gelatin until dissolved.

Beat the cream cheese with vanilla extract and powdered sugar until smooth. Mix in the blueberry yogurt blend until fully combined.

Slowly pour in the dissolved gelatin into the cream cheese mixture, then fold in Cool Whip.

Spread the creamy blueberry filling over the chilled crust and freeze for 15-20 minutes.

Whisk together lemon pudding mix and milk until combined. Fold in another cup of Cool Whip and layer over the blueberry layer. Freeze for an additional 5-10 minutes.

Spread the remaining Cool Whip on top of the pudding layer, cover with plastic wrap, and refrigerate for at least 4 hours.

Shave the white chocolate onto the top of the dessert before serving. Slice into squares and serve chilled.