Fluffy Lemon Squares Recipe
Ingredients
| Vanilla wafers | 1/2 Cup (16 tbs), crushed | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Butter | 6 Tablespoon, melted | |
| Heavy whipping cream | 1/2 Cup (16 tbs) | |
| Gelatin package | 2 | |
| Boiling water | 1/4 Cup (16 tbs) | |
| Pudding mix package | 1 | |
| 1 pint lemon sherbet, softened | ||
Directions
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.x 2-in.dish.
Cover; refrigerate for 30 minutes.
Meanwhile, in a small mixing bowl, beat the whipping cream until stiff peaks form; set aside.
In a large mixing bowl, dissolve the gelatin in boiling water.
Add pudding mix; beat on low speed for 2 minutes.
Add the sherbet; beat on low for 1 minute or until soft-set.
Gently fold in whipped cream.
Spread over prepared crust; sprinkle with reserved crumb mixture.
Refrigerate for 1 hour or until set.
Press remaining crumb mixture into an ungreased 11-in.x 7-in.x 2-in.dish.
Cover; refrigerate for 30 minutes.
Meanwhile, in a small mixing bowl, beat the whipping cream until stiff peaks form; set aside.
In a large mixing bowl, dissolve the gelatin in boiling water.
Add pudding mix; beat on low speed for 2 minutes.
Add the sherbet; beat on low for 1 minute or until soft-set.
Gently fold in whipped cream.
Spread over prepared crust; sprinkle with reserved crumb mixture.
Refrigerate for 1 hour or until set.
Chef
