Step 1

To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs.

Step 2

In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 x 2-inch dish, set in the freezer to firm while making next layer.

Step 3

In a large heath proof bowl place strawberry Jello, add 2/3 cup boiling water and stir to dissolve completely.

Step 4

Whisk in ¾ cup cold strawberry Greek yogurt until combine, then stir in diced strawberries. Add 2 ¼ cups Cool Whip and mix until combine evenly.

Step 5

Pour the mixture over Oreo crust layer and smooth the top. Place in the freezer for 25-30 minutes to set.

Step 6

In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, 1 cup powdered sugar and vanilla until smooth. Add 1 ¼ cup Cool Whip and mix to combine.

Step 7

Spoon over strawberry layer and gently spread into an even layer. Place in the freezer for 10 minutes to firm.

Step 8

In a large bowl place berry blue Jello, add 2/3 cup boiling water and stir to dissolve completely.

Step 9

In a food processor pulse blueberry Greek yogurt and fresh blueberries. Then, pour the mixture in the Jello and whisk to combine.

Step 10

Add 2 ¼ cups Cool Whip and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top.

Step 11

Refrigerate until set, then spread 2 ½ -3 cups whipped cream on top.

Step 12

To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.

Step 13

Garnish with fresh blueberries and diced strawberries before serving.

Step 14

Store in the fridge.