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Lemon Fluff

A delightful dessert. 

1 1/2 cups finely crushed graham cracker or vanilla wafer crumbs   
1/3 cup chopped pecans
6 tablespoons butter

Combine vanilla wafer crumbs, pecans, and butter.  Reserve 1/4 cup crumb mixture and press remainder into 6x10x11/2-inch baking dish.  Chill. 

FILLING:
2 (3-ounce) packages lemon gelatin   
1 1/4 cups boiling water   
1/2 cup whipping cream
1 (3 1/4-ounce) package instant lemon pudding mix
1 pint lemon sherbet
Pinch of salt

Dissolve gelatin in boiling water; cool to lukewarm.  Whip cream until soft peaks form.  Set aside.  Add dry pudding mix to gelatin and mix.  Add softened sherbet and beat at low speed on mixer until thick.  Add pinch of salt.  Fold in cream.  Turn into baking dish and sprinkle remaining crumbs on top.  Chill at least one hour.  This dessert can be made a day ahead and it keeps nicely in the refrigerator. 

Contributed by Company Fare II (Oklahoma)



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