2 (4-serving size) pkgs. Jello vanilla flavor pudding and pie filling
1 1/4 c. milk
1 1/2 c. blueberries, pureed (1 c.)
1/2 tsp. cinnamon
1 baked 9-inch pie shell, cooled
2 tsp. grated lemon rind
3 1/2 c. thawed Birds Eye Cool Whip Whipped Topping

Combine 1 package pie filling mix, 1/4 cup of the milk, the pureed berries and cinnamon in saucepan. Cook and stir until mixture comes to a full boil. Pour into crust; chill.

Prepare remaining package pie filling mix with remaining milk as directed on package for pie. Add 1 teaspoon of the lemon rind; pour into bowl and cover with plastic wrap. Chill about 1 hour, until cold. (Or place in freezer for 30 minutes.)

Fold in 1 cup of the whipped topping and spoon over blueberry layer. Combine remaining whipped topping and lemon rind. Spoon over filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with blueberries and mint leaves, if desired.