Fluffy Lemon Squares
|Crushed vanilla wafers||1 1⁄2 Cup (24 tbs)|
|Chopped pecan||1⁄3 Cup (5.33 tbs)|
|Butter||6 Tablespoon, melted|
|Heavy whipping cream||1⁄2 Cup (8 tbs)|
|Lemon gelatin||6 Ounce (2 Package, 3 Ounce Each)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Instant lemon pudding mix||3 1⁄2 Ounce (1 Package)|
|Lemon sherbet||1 Pint, softened|
In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping.
Press remaining crumb mixture into an ungreased 11-in.x 7-in.x 2-in.dish.
Cover; refrigerate for 30 minutes.
Meanwhile, in a small mixing bowl, beat the whipping cream until stiff peaks form; set aside.
In a large mixing bowl, dissolve the gelatin in boiling water.
Add pudding mix; beat on low speed for 2 minutes.
Add the sherbet; beat on low for 1 minute or until soft-set.
Gently fold in whipped cream.
Spread over prepared crust; sprinkle with reserved crumb mixture.
Refrigerate for 1 hour or until set.