1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups orange sherbet, softened
How to Make It
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.
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.
FREEZE at least 3 hours. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftovers in freezer.
Nutritional Information Calories: 140 Total fat: 6 g Saturated fat: 5 g Cholesterol: 10 mg Sodium: 180 mg Carbohydrate: 21 g Dietary fiber: 0 g Sugars: 16 g Protein: 1 g Vitamin A: 2% DV Vitamin C: 0% DV Calcium: 4% DV Iron: 0% DV
* For best texture, do not prepare recipe with JELL-O Fat Free Sugar Free Instant Pudding.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.