In a medium bowl, combine crushed Golden Oreos and melted butter until the mixture resembles wet sand. Spread this mixture evenly in a 9x13-inch pan, pressing down firmly to form a solid crust. Refrigerate for at least 15 minutes.

In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar and milk, mixing until fully combined and lump-free. Gently fold in 1 cup of Cool Whip before spreading it evenly over the chilled crust. Chill for 30 minutes.

Dissolve the strawberry jello in 2 cups of boiling water according to package directions. Allow it to cool for about 10-15 minutes, then pour over the cream cheese layer and top with sliced fresh strawberries. Chill for at least 1 hour.

Spread the remaining Cool Whip evenly over the top layer of jello. Decorate the top with extra strawberry slices. Return to the refrigerator and chill for another 30 minutes.

Ensure the lasagna has chilled for a minimum of 3 hours before serving. Slice with a sharp knife and enjoy. Garnish each slice with a sprig of fresh mint for presentation.