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1 2/3 c crushed vanilla wafers	2 pkg lemon Jello (small)
1/3 c pecans, chopped	1 1/4 c boiling water
7 Tblsp butter, melted	1 pkg inst lemon pudding
1 c heavy whipping cream	1 pint pineapple sherbet

Combine wafer crumbs, pecans, and butter. Set aside 1/2 cup for topping. Press remaining mixture into ungreased 9 x 12-inch pan. Cover and refrigerate for 30 minutes. Beat cream until stiff peaks form; set aside. Dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream. Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set.