1 1/2 c. finely crushed vanilla wafers (about 33 wafers)
1/3 c. chopped pecans
6 tbsp. butter, melted
1 (3 oz.) pkg. lemon gelatin
1 1/4 c. boiling water
1/2 c. whipping cream
1 (3 3/4 or 3 4/8 oz.) pkg. instant lemon pudding mix
1 pt. lemon sherbet, softened

Combine vanilla wafer crumbs, pecans, and butter. Reserve 1/4 cup crumb mixture. Press remainder into 10 x 6 x 1 1/2 inch baking dish. 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. Turn into baked dish; sprinkle reserved crumb mixture atop. Chill at least 1 hour; cut into squares. Makes 6 servings.