Start by crushing the Golden Oreo cookies into fine crumbs using a food processor or a rolling pin. In a mixing bowl, combine the cookie crumbs with melted butter until fully coated. Press this mixture firmly into the bottom of a 13x9 inch dish to form a solid crust. Place the dish in the refrigerator for at least 30 minutes to allow the crust to firm up.

In a heatproof bowl, dissolve the berry blue gelatin in 1 cup of boiling water, stirring until completely dissolved. Allow it to cool to room temperature. In a blender, combine blueberries and Greek yogurt, and pulse until smooth. In a separate bowl, mix softened cream cheese and powdered sugar until creamy, then gently fold in the whipped cream. Finally, combine the blueberry mixture with the cooled gelatin and pour it over the chilled crust, spreading it evenly. Return to the refrigerator to set for about 2 hours.

For the strawberry jello layer, dissolve the strawberry gelatin in 1 cup of boiling water, stirring well. Then, mix in 1 cup of iced water to cool it down. While the gelatin is setting slightly, slice fresh strawberries into thin pieces. Arrange the strawberry slices over the blueberry layer, ensuring even coverage. Once the gelatin mixture has cooled but is not yet set, gently pour it over the strawberries, filling to cover completely. Chill in the refrigerator until fully set, ideally overnight or for at least 4 hours.

When you’re ready to serve your Summer Berry Jello Lasagna, remove it from the refrigerator and slice it into squares. For an added touch, top each slice with a dollop of whipped cream and, if desired, a sprinkle of colorful jimmies for a festive flair.