1 1/2 c. crushed vanilla wafers
6 tbsp. melted butter
1 1/4 c. boiling water
2 (3 oz.) pkg. lemon gelatin
1/2 c. heavy cream
3 3/4 oz. pkg. instant pudding
1 pt. lemon sherbet
1/3 c. pecans, chopped

Combine wafer crumbs, chopped pecans and melted butter. Reserving 1/4 cup of mixture, press remainder into a 10 x 6 x 1 1/2 inch pan. Chill. Dissolve gelatin in boiling water. Cool in lukewarm. Whip cream. Add pudding to gelatin. Add sherbet; beat at low speed until thick and nearly set. Fold in cream. Pour into crumb lined pan. Sprinkle with reserved crumb mixture. Chill at least 1 hour.