Prep Time
20 Mins
Other Time
3 Hours
Yield
Makes 24 servings (1 square each)

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

Chef's Notes

* For best texture, do not prepare recipe with JELL-O Fat Free Sugar Free Instant Pudding.

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