Crush the chocolate sandwich cookies into fine crumbs using a food processor or place them in a sealed bag and crush with a rolling pin.

In a medium bowl, mix the crushed cookies with melted butter until well combined. Press the mixture firmly into the bottom of a 9x13-inch dish to form the crust. Chill in the refrigerator while preparing the next layers.

In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in 1 cup of whipped cream or whipped topping. Spread the cream cheese mixture evenly over the cookie crust.

In another bowl, whisk the instant vanilla pudding mix with cold milk for 2-3 minutes until thickened. Spread the pudding mixture over the cream cheese layer.

Add a layer of whipped cream or whipped topping over the pudding layer, smoothing it out evenly.

Scatter diced strawberries, blueberries, and raspberries evenly across the top to create a festive red, white, and blue design.

Chill the dessert lasagna in the refrigerator for at least 4 hours or overnight to set.

Slice into squares and serve cold. Garnish with extra whipped cream or berries if desired.