40 vanilla wafers, finely crushed
1/4 cup butter, melted
2 cups cold milk
2 pkg (4-serving size each) vanilla instant pudding and pie filling
1 tub (8-oz.) whipped topping, thawed, divided
2 cups orange sherbet, softened
Lina a 13x9" pan with non stick foil extending over the sides of pan. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan, set aside until ready to use.
Add milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate for 10 minutes. Add remaining whipped topping to sherbet, stir with wire whisk until well blended. Spoon evenly over pudding layer, cover.
Freeze at least 3 hours or overnight (best). Use foil handles to remove dessert form pan before cutting into squares to serve. Store leftover dessert in freezer.
Makes 24 servings ( 1 square each)
ENJOY!!!