Finely chop cookies.Microwave butter for 30 seconds or until melted.Add cookie crumbs; mix well.Press crumb mixture onto bottom of a 9-inch springfoam pan.Refrigerate crust while preparing filling.
Whisk cream cheese until smooth.Gradually add milk; whisk until smooth.Add 1 teaspoon lemon zest from lemon along with 1 teaspoon lemon juice and pudding mix to cream cheese mixture; whisk vigorously until mixture begins to thicken.Add 3 cups of the whipped topping to cream cheese mixture; mix until well blended.Spread evenly over crust.
Spread 1/2 cup of the remaining whipped topping evenly over filling.
Whisk blueberry jam until smooth.Pour evenly over surface of filling, carefully spreading to within 1/4inch of edge.Refrigerate for 30 minutes.Run releasing tool around side of dessert; release collar from pan and carefully remove.Pipe a whipped topping border around top edge of dessert.Cut into wedges.
Yield 12 servings.Calories 360, Total Fat 24 g, Saturated Fat 15 g, Cholesterol 50 mg, Carbohydrate 31 g, Protein 4 g, Sodium 360 mg, Fiber 0 g.