Slice openings into the top of each pudding cup. Gently peel the lids off, keeping one side attached. Transfer the vanilla pudding into a medium mixing bowl and clean the containers.
In a small saucepan add the blueberries, sugar and lemon juice. Bring to a simmer and add cornstarch. When the sauce begins to thicken, remove from heat and let cool.
Pour the whipping cream into a bowl and beat until stiff peaks form. Fold the whipped cream and crushed Oreos into the pudding.
Layer the pudding and the fruit sauce in the pudding containers in 3 layers to create a pretty pattern. Scatter the finely crushed Oreo pieces all over the surface. Place the lids back on the pudding cups and tape to the containers to secure them closed. Slide a popsicle stick into the sliced opening and place the popsicles in the freezer until frozen stiff, about 4 hours or overnight.
To unmold, place both thumbs at the base of the pudding container and press upwards. Enjoy!