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Step 1
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix wafer crumbs and butter; press onto bottom of prepared pan.
Step 2
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spoon over crust. Refrigerate 10 min.
Step 3
Add remaining COOL WHIP to sherbet; whisk until blended. Spoon over pudding layer in crust.
Step 4
Freeze 3 hours or until firm. Use foil handles to remove dessert from pan before cutting to serve.