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Lemon Lime Dessert
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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 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.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |