Prepare a 9 x 13 inch casserole dish by spraying it with non-stick spray, or lining it with foil and spraying it with non-stick spray.

Crush Golden Oreo Cookies using a food processor, rolling pin, or other heavy object that can crush cookies into a fine crumb. Reserve two tablespoons crushed cookies for topping.

In a large bowl, combine cookie crumbs with 6 tablespoons melted butter. Use a fork to incorporate the butter.

Press the crust into the prepared dish and place in the refrigerator while you make the additional layers.

Make the cheesecake layer: place the cream cheese in a large bowl and mix until light and fluffy. Add in 2 tablespoons milk, 1/4 cup granulated sugar and 1 and 1/4 cups cool whip. Mix to combine and set aside.

Make the pudding layer: in a large bowl, combine two packages white chocolate instant pudding (3.4 ounces each) with 3 and 1/4 cups milk. Mix for 3-4 minutes or until the pudding thickens.

Evenly spread the cheesecake mixture over the prepared crust.

Evenly spread the pudding mixture over the cheesecake layer.

Top with remaining Cool Whip.

Sprinkle reserved crushed cookies on top along with 1 and 1/2 cups white chocolate chips.

Cover, then place the White Chocolate Lasagna in the freezer for 1 hour or the refrigerator for 4 hours before serving.