40 vanilla wafers, finely crushed (about 1-1/2 cups)
1/4 c. butter, melted
2 c. cold milk
2 pkg. Jell-o vanilla Flavor Instant Pudding and pie fill
1 tub frozen whipped topping, thawed, divided (8 oz.)
2 cups orange sherbet, softened

Line a 13 x 9 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 minutes or until well blended.
Gently stir in half of the whipped topping.
Spoon evenly over crust.
Refrigerate 10 minutes.
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.