40 Nilla Wafers, finely crushed (about 1-1/2 cups)
1/4 cup (1/2 stick) butter, melted
2 cups cold milk
2 pkg. (4-serving size each) Jell-O vanilla flavor instant pudding (see note below)
1 tub (8 oz.) Cool Whip whipped topping, thawed, divided
2 cups orange sherbet, softened
LINE 13x9-inch 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 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. 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.
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