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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A bar cookie dessert that melts in your mouth and melts your heart. Ingredients:
2 cups crushed pecan shortbread cookies |
8 tbsp. melted butter |
1/2 cup heavy whipping cream |
1 large pkg. lemon jello gelatin |
1 1/4 cups boiling water |
1 small pkg. instant lemon pudding mix |
1 pint lemon sherbet, softened |
Directions:
1. In a small bowl, combine the cookie crumbs and butter; set aside a 1/4 cup for topping. Press remaining cumb mixture into an ungreased 11x7x2 baking pan. Cover and refrigerate for 30 minutes.
2. Meanwhile, in a small mixing bowl, beat cream until stiff peaks form; set aside. In a large mixing bowl, dissolve gelatine in boiling water. Add pudding mix; beat on low for 2 minutes. Add sherbet; beat on low for 1 minute or until soft set. Gently fold in whipped cream.
3. Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set.
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