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Lemon Lime Dessert

1-1/2 cups graham cracker crumbs
14 tablespoons butter, melted ,.divided
1-1/4 cups sugar, divided
1/2 gallon vanilla ice cream, softened
1 quart lime sherbet, softened
2 eggs, lightly beaten
1/4 cup lemon juice

In a large bowl, combine the cracker crumbs, 7 tablespoons butter and
1/4 cup sugar. Press into an ungreased 13-in. x 9-in. x 2-in. dish;
freeze until firm. In a large mixing bowl, combine ice cream and
sherbet; pour over the crust. Freeze until firm. In a heavy
saucepan, combine the eggs and remaining sugar. Stir in the lemon

Printed from tasteofhome.com May 17, 2008

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Lemon Lime Dessert cont.

juice and remaining butter. Cook and stir until mixture reaches
160° and coats the back of a metal spoon. Cover and refrigerate
until cool. Spread over ice cream mixture. Cover and freeze for 3
hours or overnight. May be frozen for up to 2 months. Just before
serving, remove from the freezer and cut into squares.

Yield: 12-15 servings.