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1 1/2 cups finely crushed vanilla wafers
1/3 cup chopped pecans
6 tablespoons butter or margarine
2 (3 oz) pkg or 1 (6 oz) package sugar free lemon flavored gelatin.
1 1/4 cups boiling water
1 (3 3/4 or 3 5/8) package sugar free instant lemon pudding mix.
1 pint lemon sherbet, softened
2 cups cool whip
Combine vanilla wafer crumbs, pecans, and butter or margarine. Reserve 1/4 cup crumb mixture; press remainder into 10 x 6 x 1/12-inch baking dish. Chill.
Dissolve gelatin in boiling water; cool to lukewarm. Whip cream until soft peaks form; set aside.
Add dry pudding mix to gelatin; mix well. Add sherbet; beat at low speed until thickened and nearly set. Fold in cool whip. Turn into baking dish; sprinkle reserved crumb mixture atop. Chill at least 1 hour; cut into squares.
Makes 6 servings.
1/3 cup chopped pecans
6 tablespoons butter or margarine
2 (3 oz) pkg or 1 (6 oz) package sugar free lemon flavored gelatin.
1 1/4 cups boiling water
1 (3 3/4 or 3 5/8) package sugar free instant lemon pudding mix.
1 pint lemon sherbet, softened
2 cups cool whip
Combine vanilla wafer crumbs, pecans, and butter or margarine. Reserve 1/4 cup crumb mixture; press remainder into 10 x 6 x 1/12-inch baking dish. Chill.
Dissolve gelatin in boiling water; cool to lukewarm. Whip cream until soft peaks form; set aside.
Add dry pudding mix to gelatin; mix well. Add sherbet; beat at low speed until thickened and nearly set. Fold in cool whip. Turn into baking dish; sprinkle reserved crumb mixture atop. Chill at least 1 hour; cut into squares.
Makes 6 servings.
