1 tub (8 oz.) frozen whipped topping, thawed, divided
2 cups orange sherbet, softened
Directions
1
Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press onto bottom of prepared pan; set aside.
2
Add milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon over pudding layer; cover.
3
Freeze at least 3 hours. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftovers in freezer.
Recipe Tips
NoteFor best texture, do not prepare recipe with fat-free sugar-free instant pudding mix.
SubstitutePrepare as directed, using lemon or lime sherbet and/or frozen lite whipped topping.
Nutrition factsNutrition information
Amount Per Serving
Calories140
% Daily Value
Total Fat 6g
Saturated Fat 3.5g
Trans Fat
Cholesterol 10mg
Sodium 180mg
Total Carbohydrate 21g
Dietary Fiber 0g
Total Sugars 16g
Includes Added Sugars
Protein 1g
Vitamin D
Calcium 4%
Iron 0%
Potassium
Vitamin A 2%
Vitamin C 0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.