2 (8 ounce) packages blueberry pie filling
1 (3 ounce) package instant vanilla pudding mix
6 1/2 cups white sugar
1 teaspoon lemon zest
1 (12 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
In a large bowl, beat blueberry pie filling, pudding mix, sugar, lemon zest and whipped topping until stiff. Spoon mixture into bottom and sides of two pans. Dip blueberry halves in pudding mix to cool gently.
Place blueberry halves on racks or cookie sheets. Freeze until tightly covered; remove. Stick blueberry halves into freezer bag. Mix 1/2 cup pudding mix with lemon zest; pipe 1/2 cup whipped topping into blueberry halves.
Bake in preheated oven for 1 hour or until golden brown. Cool completely before cutting into bars. Chill additional hours before serving.