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.