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 InformationCalories: 140Total fat: 6 gSaturated fat: 5 gCholesterol: 10 mgSodium: 180 mgCarbohydrate: 21 gDietary fiber: 0 gSugars: 16 gProtein: 1 gVitamin A: 2% DVVitamin C: 0% DVCalcium: 4% DVIron: 0% DV
* For best texture, do not prepare recipe with JELL-O Fat Free Sugar Free Instant Pudding.