Monday, June 23, 2014



1½ cups whipping cream
¼ cup sugar
½ teaspoon vanilla
11 oz. box Nilla Wafers, finely crushed
1.5 quart sherbet, softened

Beat the whipping cream with the sugar and vanilla until fairly stiff.
In medium bowl, combine 1 cup of the whipped whipping cream with the crushed Nilla Wafers, (reserving 1 cup of the Nilla Wafer crumbs for the top).
Spray the bottom of a 9 x 13 glass pan and press the cookie crust mixture on the bottom.
Spread softened sherbert over the top evenly.
Spread remaining whipped whipping cream over sherbet.
Sprinkle remaining cookie crumbs over the top and freeze.
Let set in freezer at least 3 hours before serving.