Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.

Combine the cookie crumbs with melted butter in a bowl and mix until evenly coated. Press the mixture into the bottom of a 9x13-inch dish to form the crust. Chill in the refrigerator while preparing the next layer.

In a medium mixing bowl, beat the softened cream cheese with powdered sugar until smooth. Fold in 1 cup of whipped topping. Spread the cream cheese mixture evenly over the chilled crust.

In another bowl, whisk together the vanilla pudding mix, cold milk, and vanilla extract for about 2 minutes, or until the pudding thickens. Let it sit for 2-3 minutes to set, then spread the pudding mixture over the cream cheese layer.

Spread the remaining whipped topping evenly over the pudding layer.

Decorate the top of the dessert lasagna with sliced strawberries, blueberries, and raspberries in a festive red, white, and blue pattern. Add sprinkles if desired for extra flair.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set and flavors to meld.

Slice into squares and serve chilled. Enjoy your delicious 4th of July no-bake dessert lasagna!