1 1/2 c. finely crushed vanilla wafers (about 33)
1/3 c. chopped pecans
6 tbsp. butter, melted
2 (3 oz.) pkg. or 1 (6 oz.) pkg. lemon flavored gelatin
1 1/4 c. boiling water
1/2 c. whipping cream
1 (3.4 oz.) pkg. instant lemon pudding mix
1 pt. lemon sherbet, softened

Combine vanilla wafer crumbs, pecans and butter. Remove 1/4 cup crumb mixture; press remainder into 10 x 6 x 1 1/2 inch baking dish or a 9 inch cake pan. 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 whipped cream. Spread on top of chilled crumbs and sprinkle with remaining crumb mixture. Chill at least 1 hour; cut into squares. Makes 6 servings.