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Fluffy Lemon Squares's picture
  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
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.

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