4 c. skim milk
2 env. instant vanilla pudding
1/2 c. sour cream
1/2 c. thawed Cool Whip
2 tbsp. sugar
1 tsp. grated lemon peel
1 c. blueberries

Prepare pudding according to package directions but DO NOT CHILL, set aside. In medium mixing bowl, combine 4 tablespoons whipped topping, sour cream, sugar and 1/2 teaspoon lemon peel, stirring well to thoroughly combine. Stir in all but 12 blueberries.

Into each of 4 (10 oz.) parfait glasses, spoon 1/4 of the pudding, then top each with half the blueberry mixture and the remaining pudding. Top each parfait with 1 tablespoon of the remaining whipped topping and 3 blueberries, sprinkle evenly with remaining lemon peel. Chill until cool.