Serves: 5
Total Calories: 494
Combine vanilla wafer crumbs, pecans, and butter. Reserve 1/4 cup crumb mixture and press remainder into 6x10x1 1/2-inch baking dish. Chill.
Filling:
Dissolve gelatin in boiling water; cool to lukewarm. Whip cream until soft peaks form. Set aside. Add dry pudding mix to gelatin and mix. Add softened sherbet and beat at low speed on mixer until thick. Add pinch of salt. Fold in cream. Turn into baking dish and sprinkle remaining crumbs on top. Chill at least one hour. This dessert can be made a day ahead and it keeps nicely in the refrigerator.
This Lemon Fluff recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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