Make the Oreo crust: Process Golden Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse until evenly moistened. Press mixture firmly into bottom of 9x13-inch baking dish. Freeze for 15 minutes while preparing next layer.

Bloom the gelatin: Sprinkle gelatin powder over cold water in a small bowl. Let sit for 5 minutes to bloom, then microwave for 15-20 seconds until completely dissolved and liquid. Set aside to cool slightly.

Prepare blueberry mixture: In food processor, combine thawed blueberries and Greek yogurt. Pulse until mostly smooth with a few small chunks remaining.

Make blueberry layer: Beat softened cream cheese in large bowl until smooth and fluffy, about 2 minutes. Mix in vanilla extract and powdered sugar until combined. Add blueberry mixture and beat until evenly incorporated. With mixer on medium speed, slowly drizzle in melted gelatin. Fold in 2 cups whipped topping gently.

Assemble first layer: Spread blueberry mixture evenly over chilled Oreo crust. Return to freezer for 15-20 minutes until firm to touch.

Create lemon layer: Whisk instant lemon pudding mix with cold milk for 2 minutes until thickened. Fold in 1 cup whipped topping. Gently spread over blueberry layer. Freeze for 5-10 minutes.

Add final topping: Spread remaining 2-3 cups whipped topping over lemon layer, smoothing with spatula. Create white chocolate curls by drawing vegetable peeler across room temperature white chocolate bar. Scatter curls over top along with lemon slices if desired.

Chill and serve: Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Let sit at room temperature for 5 minutes before cutting. Use hot knife for cleanest slices.