Fluffy Lemon Squares (Taste of Home)

This is really lemony and needs to be doubled for a 9x13 pan. I was thinking of adding a layer of
cream cheese and powdered sugar on the crust first and topping with whip cream. Would probably
lighten up easily.


1 1/2 c. crushed vanilla wafers (about 45)
1/3 c. chopped pecans
6 Tblsp. butter, melted
1/2 c. heavy whipping cream (cool whip probably works too)
2 pkg. (3 oz. ea.) instant lemon pudding mix
1 pint lemon sherbet, softened

In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping.  Press remaining crumb mixture into an ungreased 11-in. x 7-in. dish.  Cover and refrigerate for 30 min.
Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside.  In a large bowl, dissolve gelatin in boiling water.  Add pudding mix; beat on low speed for 2 min. Add sherbet; beat on low for 1 min. or until soft-set.  Fold in whipped cream.
Spread over crust; sprinkle with reserved crumb mixture.  Refrigerate for 1 hour or until set.