LEMON FLUFF (Peggy's)

2 pck. (3 oz. ea.) lemon gelatin
1 1/4 c. boiling water
1 pck. (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.
(serves 6-8)

August, 2003, Meni Minder