Lemon Lime Dessert

Directions

• 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. dish; freeze until firm. In a large 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.