Begin by crushing 24 Golden Oreos until you achieve a fine crumb texture. In a mixing bowl, combine the crushed cookies with 6 tablespoons of melted unsalted butter and mix well. Press this mixture firmly into the bottom of a 13x9-inch dish to create an even crust. Chill in the refrigerator for about 30 minutes, or until firm to the touch.

In a medium bowl, dissolve 6 ounces of berry blue gelatin in 2/3 cup of boiling water, stirring until fully dissolved. Allow the mixture to cool slightly. In another bowl, blend 1 ½ cups of blueberries and ½ cup of cold Greek yogurt until smooth. Combine this blueberry mixture with the cooled gelatin, then beat 8 ounces of room temperature cream cheese with ½ cup powdered sugar until creamy. Fold in 1½ cups of whipped cream, then gently mix in the gelatin blend. Pour this mixture over the chilled crust and return to the refrigerator to set for at least 2 hours.

Slice 4 cups of fresh strawberries and set them aside for later use. In a saucepan, combine 6 ounces of strawberry jello with 1¼ cups of boiling water, stirring until completely dissolved. Next, mix in ¾ cup of iced water to cool the jello mixture. Once the cheesecake layer has set, carefully layer the sliced strawberries on top of it, ensuring they’re evenly distributed. Pour the cooled strawberry jello mixture over the berries, then cover and refrigerate for an additional 4 to 5 hours, or preferably overnight for best results.

After the layers have fully set, it’s time to add the finishing touches. Remove the Summer Berry Jello Lasagna from the refrigerator and top it with the remaining 1¼ cups of whipped cream, spreading it evenly over the jello layer. For an extra festive touch, sprinkle colorful jimmies on top or garnish with additional berry slices. Slice into squares and serve chilled, reveling in the layers of flavor and festive colors.