PUDDING:

1 1/2 cups cold milk
1 (3 oz.) pkg. instant lemon pudding
1/2 tsp. grated lemon peel
2 1/2 cups frozen whipped topping (thawed)

BLUEBERRY TOPPING:

1 cup blueberries
1/4 cup brown sugar, packed
1/8 tsp. cinnamon

Pour milk into 1-quart bowl. Add pudding mix and lemon peel beat at low speed until well blended (1 to 2 minutes). Fold in 2 cups whipped topping. Pour into an 8x4-inch loaf pan. Freeze until firm (about 4 hours or overnight).