Place 20 Golden Oreos in a gallon-sized zip-top bag. Seal the bag leaving one corner open to let air escape. Crush the cookies coarsely with a rolling pin. Add the 3 tablespoons melted unsalted butter to the bag and massage the bag so the butter is evenly distributed through the crumbs. Pour the crumb mixture into the bottom of a 9×9-inch pan and spread evenly (do not press into a compact crust).

In a medium bowl, whisk together the entire 13.4-ounce box instant pudding mix and 1 cup nonfat milk until smooth. Let the pudding sit for 2 minutes to thicken.

Divide the 12 ounces whipped topping into three equal portions. Fold one of the three equal portions of whipped topping into the pudding until uniform.

Spread the pudding mixture evenly over the cookie layer in the pan.

Place the remaining 16 Golden Oreos in a new gallon-sized zip-top bag and crush them. Sprinkle half of these crushed cookies (8 cookies' worth) evenly over the pudding layer. Reserve the other half for the final topping.

In a small bowl, gently mix the 1 cup lemon curd with the second portion of the whipped topping (the second one of the three equal portions) until smooth. Spread this lemon curd mixture evenly over the pudding and cookie-crumb layer.

Spread the remaining portion of whipped topping (the third portion) evenly over the lemon curd layer.

Sprinkle the reserved crushed cookies evenly over the top. Cover the pan with plastic wrap and refrigerate for at least 2 hours before serving.