1 1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
6 Tbsp butter, melted
1/2 cup heavy whipping cream
2 pkg (3 oz each) raspberry jell-o
1 1/4 cups boiling water
1 pkg (3.4 oz) instant vanilla pudding mix
1 pint raspberry 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 x 7 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 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream.
Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set.
**My notes: I only had half as much jell-o as it called for, but it seemed to work. The usual recipe is to use lemon jell-o, lemon pudding, and lemon sherbet. I like raspberry better, so that's what I used. I also don't have an 11 x 7 pan, so I doubled the recipe and made a 9 x 13 for dinner group and an 8 x 8 pan for my family. **
