Begin by crushing the Golden Oreos into fine crumbs using a food processor or a plastic bag and rolling pin. Melt 1/4 cup of unsalted butter and mix it with the cookie crumbs until well combined. Press this mixture firmly into the bottom of a 9x13 baking dish, creating an even layer, and then chill it in the refrigerator for about 30 minutes to set.

In a mixing bowl, dissolve the strawberry gelatin in 2/3 cup of boiling water, stirring until fully dissolved. Let the mixture cool slightly before adding 3/4 cup of strawberry Greek yogurt and 1 cup of diced fresh strawberries. Mix until smooth, and then gently fold in 1 cup of Cool Whip. Pour this vibrant strawberry mixture over the chilled Oreo crust, spreading it evenly, and return it to the fridge for at least 2 hours to set.

In a large bowl, beat 8 oz of cream cheese with 1/2 cup of powdered sugar until smooth and creamy. Carefully fold in 1 cup of Cool Whip until combined, ensuring a light texture. Once the strawberry layer has set, spread this cheesecake mixture over the strawberry layer, smoothing it out evenly. Chill again in the refrigerator for another hour to firm up.

Repeat the gelatin process using berry blue gelatin, dissolving it in 2/3 cup of boiling water. After allowing the mixture to cool slightly, stir in 1/2 cup of blueberry Greek yogurt and 1 cup of diced fresh blueberries. Gently fold in 1 cup of Cool Whip, and then pour this blueberry mixture over the cheesecake layer, smoothing it out. Chill for at least 2 hours for this layer to set completely.

Once all the layers of your Very Berry Dessert Lasagna are set, top it with the remaining 1 cup of Cool Whip, spreading it evenly across the top. For an elegant touch, garnish with white chocolate curls and extra fresh berries if desired. Chill the dessert for a final 5-6 hours, or overnight, for best results before serving.