Begin by finely grinding the Golden Oreos in a food processor until you achieve a crumb-like consistency. Melt the unsalted butter and mix it with the crushed cookies until evenly combined. Press this mixture firmly into the bottom of a 13 x 9-inch dish, creating an even layer. Refrigerate the crust for about 30 minutes.

In a medium bowl, dissolve the berry blue gelatin in 2/3 cup of boiling water, stirring until fully dissolved. Let the mixture cool for a few minutes. Blend the blueberries with Greek yogurt until smooth, then stir in the cooled gelatin mixture. In a separate bowl, whisk together the cream cheese and powdered sugar until creamy, then gently fold in the whipped cream. Finally, combine this with the blueberry mixture and spread it evenly over the chilled crust. Refrigerate for about 1-2 hours to set.

While the blueberry cheesecake layer sets, slice the firm strawberries and set them aside. In another bowl, dissolve the strawberry jello in 1 1/4 cups of boiling water, stirring until fully dissolved. To cool it down, add ice water to the mixture. Once the blueberry layer has set, arrange the sliced strawberries evenly on top, then carefully pour the strawberry jello mixture over the strawberries, ensuring they are fully covered. Chill in the refrigerator for at least 4 hours, preferably overnight, to allow the jello layer to fully set.

Once the Summer Berry Jello Lasagna has set completely, remove it from the refrigerator. Optionally, top with additional whipped cream and colorful sprinkles. Slice into squares and serve chilled.