Lemon Lime Dessert

Directions

1. In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13x9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm.
2. 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 spoon. Transfer to a bowl; refrigerate until cooled.
3. Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months.
4. Just before serving, remove from the freezer and cut into squares.