Begin by crushing the Golden Oreos into fine crumbs, either using a food processor or placing them in a zip-top bag and crushing them with a rolling pin. Melt ½ cup of unsalted butter and combine it with the Oreo crumbs until fully mixed. Firmly press this mixture into the bottom of a 13 x 9-inch dish to form an even crust. Chill it in the refrigerator for about 30 minutes to allow it to set.

In a mixing bowl, dissolve the 6 oz. of Berry Blue gelatin in ⅔ cup of boiling water, stirring until fully dissolved. Meanwhile, blend 1 ½ cups of blueberries and ½ cup of cold Greek yogurt in a blender until smooth. In another bowl, beat 8 oz. of cream cheese with ½ cup of powdered sugar until creamy. Fold in 1 ¾ cups of whipped cream and then gently mix in the cooled gelatin. Pour this blueberry mixture over the chilled crust and smoothly spread it out. Return it to the fridge for 2 hours or until fully set.

While the blueberry layer is setting, slice 4 cups of firm strawberries into thin pieces. In a bowl, dissolve the 6 oz. of strawberry gelatin in 1¼ cups of boiling water, then add 1¼ cups of iced water and stir. Once the blueberry layer is set, arrange the strawberry slices evenly on top. Pour the cooled strawberry gelatin mixture over the strawberries and gently wiggle the dish to ensure even coverage. Chill for at least 4 hours, ideally overnight, for perfect set.

Once the layers have fully set, remove the Summer Berry Jello Lasagna from the fridge and prepare to add a delightful finish. Top the dessert with the remaining whipped cream, spreading it generously across the surface. For a celebratory touch, sprinkle colorful sprinkles or fresh berries over the cream. Slice into squares and serve chilled at your next gathering.