Using a food processor, crush the Golden Oreos into fine crumbs, then slowly pour in the melted butter while running the processor at low speed until the crumbs are well-coated in butter. Firmly press the crumbs into the bottom of a 13x9 (or 3-quart) baking dish or pan. Set the crust in the freezer for 20 minutes.

While the crust is freezing, place the thawed blueberries in the food processor and pulse them until the blueberries are roughly chopped. Set them aside.

In a large bowl, use an electric hand mixer to blend the cream cheese, sour cream, and powdered sugar until smooth. Fold in 8 ounces of the thawed whipped topping, then spoon in the chopped blueberries with a slotted spoon, only adding about 2-3 tablespoons of the blueberry juice, and mixed in the blueberries until they are evenly mixed.

In a separate medium bowl, whisk the lemon pudding mix and cold milk until it starts to get thick. Let the pudding rest for 2-3 minutes or until it is very thick.

Spread the blueberry cream cheese mixture evenly over the Oreo crust, then spread the lemon pudding over the cream cheese layer, and finally spread the remaining 8 ounces of whipped topping over the lemon pudding layer. Sprinkle the shaved white chocolate pieces over the top of the dessert, cover it with plastic wrap, and chill it in the refrigerator for at least 6 hours, but overnight is best. Slice and serve chilled.