In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add powdered sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.
Split ladyfingers in half. Line a 13x9x2 baking dish with ladyfingers, cut sides up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure with remaining ladyfingers, limeade, cheese mixture and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint leaves if desired.