LINE bottom and sides of 8-inch square dish with wafers, set aside.
BEAT cream cheese in large bowl with electric mixer until creamy. Gradually add milk, mixing well after each addition. Add dry pudding mixes and lemon juice; mix well. Gently stir in 2 cups of the whipped topping and the blueberries. Spoon evenly into prepared dish.
REFRIGERATE 3 hours or until set. Cut into squares. Serve topped with the remaining whipped topping. Store leftovers in refrigerator.