Heat oven to 350 degrees F. Combine cookie crumbs, butter and 2 tablespoons water in a medium-size bowl. Toss with a fork to moisten. Press onto bottom and up sides of a 9-inch-square tart pan.
Bake crust at 350 degrees F for 15 minutes, until fragrant and edges begin to brown. Cool in pan on a wire rack.
In a medium-size bowl, whisk together instant lemon pudding and milk until smooth. Refrigerate until crust is cool.
Spread lemon pudding on crust. Place 6 berries in a star-shaped pattern on filling, using one berry as center and five as star points. Repeat for 4 stars total. Liberally coat with confectioners sugar. Line edge of crust with remaining raspberries; fill in with blueberries. Slice into squares and serve. Makes 9 servings.