Prepare the Crust:
Place the Golden Oreo cookies in a food processor and pulse until fine crumbs form.
In a medium bowl, combine the cookie crumbs with melted butter and mix until evenly moistened.
Press the mixture firmly into the bottom of a 9×13-inch baking dish.
Refrigerate the crust while preparing the filling.

Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese and butter until smooth.
Add the powdered sugar and continue to beat until well combined.
Fold in 1¼ cups of whipped topping until the mixture is light and fluffy.
Gently fold in the blueberries.
Spread this mixture evenly over the prepared crust.

Prepare the Pudding Layer:
In a medium bowl, whisk together the white chocolate instant pudding mix and cold milk until the pudding starts to thicken.
Add the powdered freeze-dried blueberries and whisk until well combined.
Spread the pudding mixture evenly over the cream cheese layer.
Refrigerate for about 10 minutes to allow the pudding to set slightly.

Add the Topping:
Spread 1½ cups of whipped topping evenly over the pudding layer.
Garnish with white chocolate curls or sprinkle with white chocolate chips.

Chill the Dessert:
Refrigerate the assembled lasagna for at least 3-4 hours, or until fully set.

Serve:
Once set, slice into squares and serve chilled.