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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. 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

Printed from tasteofhome.com Sep 6, 2008

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Lemon Lime Dessert cont.

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.