LEMON FLUFF (Peggy's)
2 pkg. (3 oz. ea.) lemon gelatin
1 1/4 c. boiling water
1 pkg. (3 oz.) instant lemon pudding
1 pt. lemon sherbet
1/2 c. whipping cream, whipped
Dissolve gelatin in boiling water. Immediately beat in instant pudding at medium speed. Add sherbet and mix well. Fold in whipped cream. Pour into a baked (8-9 inch) pie shell or graham cracker crust. Top with additional whipped cream on each serving.
Lemon FlufF Dessert recipe is published in our August, 2003 Menu Minder.