1 1/2 c. vanilla wafer crumbs
1/3 c. chopped nuts
6 tbsp. butter, melted

II.
2 (3 oz.) or 1 (6 oz.) lemon gelatin
1 1/4 c. boiling water
1/2 c. whipping cream
1 (3 3/4 oz.) pkg. lemon instant pudding mix
1 pt. lemon sherbet, softened

I. Combine crumbs, nuts and butter. Save 1/2 cup crumb mixture for top. Pat rest into bottom of a baking dish. Chill.

II. Dissolve gelatin into boiling water; cool. Whip cream, set aside. Add pudding mixture to gelatin. Mix well. Add sherbet. Beat at low speed until thickened and nearly set. Fold in whipped cream. Put into baking dish on top of crumb mixture. Sprinkle rest of the crumbs on top. Chill at least 1 hour.