Melt ½ cup of unsalted butter in a microwave-safe bowl, about 30 seconds. Combine with 2 ¼ cups of crushed Golden Oreos, stir until wet sand. Press into a 9x13-inch dish and freeze for 10 minutes.

In a small bowl, mix 5 teaspoons of clear gelatin with ¼ cup of cold water and let bloom for 5 minutes.

Thaw 1 ½ cups of frozen blueberries, blend with ¼ cup of Greek yogurt until smooth, and set aside.

Beat 16 oz of softened cream cheese until smooth; slowly add 1 ½ cups of powdered sugar and fold in blueberry puree until combined.

Microwave the blooming gelatin for 10-15 seconds to liquefy, then stir into the cream cheese mixture along with 2 cups of Cool Whip.

Spread the blueberry cream over the crust and freeze for 15-20 minutes.

Whisk 1 package of instant lemon pudding mix with 2 ½ cups of milk until thick, then fold in remaining 1 cup of Cool Whip.

Spread the pudding layer over the blueberry cream and freeze for an additional 5-10 minutes.

Top with Cool Whip, cover and refrigerate for at least 4 hours, or overnight.

Before serving, shave 6 oz of white chocolate bar and sprinkle over the topping.