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Fluffy Lemon Squares Recipe
|Crushed vanilla wafers||1 1⁄2 Cup (24 tbs)|
|Chopped pecan||1⁄3 Cup (5.33 tbs)|
|Butter||6 Tablespoon, melted|
|Heavy whipping cream||1⁄2 Cup (8 tbs)|
|Lemon gelatin||6 Ounce (2 Package, 3 Ounce Each)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Instant lemon pudding mix||3 1⁄2 Ounce (1 Package)|
|Lemon sherbet||1 Pint, softened|
Serving size: Complete recipe
Calories 3113 Calories from Fat 1383
% Daily Value*
Total Fat 158 g242.5%
Saturated Fat 83.1 g415.4%
Trans Fat 1.3 g
Cholesterol 386.2 mg
Sodium 1639.4 mg68.3%
Total Carbohydrates 419 g139.6%
Dietary Fiber 5.4 g21.7%
Sugars 268.3 g
Protein 24 g47.9%
Vitamin A 80.7% Vitamin C 1.9%
Calcium 18.3% Iron 6.6%
*Based on a 2000 Calorie diet
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.