Place 20 of the Golden Oreos into a large resealable plastic bag. Seal the bag, leaving a small opening for air to escape, and use a rolling pin to crush the cookies into coarse pieces. Add the melted butter to the bag and gently mix with your hands to combine. Press the cookie mixture evenly into the bottom of a 9×9-inch pan, creating a loose, unpressed crust.

In a medium bowl, whisk together the pudding mix and milk until smooth. Allow the mixture to set for 2 minutes. Once thickened, gently fold in about 1 cup of the whipped topping. Spread this pudding mixture evenly over the cookie base.

Using a new resealable plastic bag, crush the remaining cookies. Sprinkle half of these crushed cookies over the pudding layer, reserving the other half for the final topping.

In another bowl, gently mix the lemon curd with 1 cup of the whipped topping. Carefully spread this curd mixture over the pudding layer.

Top the dessert with the remaining whipped topping, spreading it smoothly across the curd layer. Finally, sprinkle the reserved crushed cookies over the top.

Cover the pan with plastic wrap and refrigerate for at least 2 hours before serving to allow the dessert to set.