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To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs. Add sprinkles and stir with the fork.
Add melted butter and stir with the fork until evenly moistened, then press the mixture into the bottom of the 9 x 13 -inch dish, and set in the freezer to firm while making the next layer.
In a heath-proof bowl place berry blue Jello, add ⅔ cup boiling water, and stir to dissolve completely, set aside to cool.
In another bowl, beat softened cream cheese, ½ cup powdered sugar, and vanilla until smooth. Add 1 ½ cups Cool Whip and mix to combine.
In a food processor pulse Greek yogurt and fresh blueberries. Then, pour the mixture into the Jello and whisk to combine. Add in cream cheese mixture and stir to combine. Spread over chilled crust, then place in the fridge or freezer to set.
In a heath-proof bowl combine strawberry Jell-O and boiling water until jello is dissolved. Add the iced water and stir well. Allow mixture to sit at room temperature until completely cooled.
Place sliced strawberries over the cream cheese mixture. Pour cooled Jell-O over strawberries.
Refrigerate until firmly set, at least 4-6 hours or overnight.
Top with whipped cream and garnish with sprinkles or fresh fruits.