Lemon-Lime Dessert

1-1/2 C. graham cracker crumbs (about 24 squares)
14 T. butter or margarine, melted, divided
1-1/4 C. sugar, divided
1/2 gallon vanilla ice cream, softened
1 quart lime sherbet, softened
2 eggs, beaten
1/4 C. lemon juice

In a bowl, combine the cracker crumbs, 7 T. melted butter and 1/4 C. sugar, mix well. Press into an ungreased 13 x 9 2" baking pan; freeze. In a mixing bowl, combine ice cream & sherbet; pour over crust. return to freezer & freeze till firm.
In a heavy saucepan, combine the eggs & the remaining 1 cup sugar. Stir in the lemon juice & the remaining 7 T. butter. Cook over low heat, stirring, until mixture is thickened and reaches 160°. Remove from heat, cover surface with plastic wrap & refrigerate until cool. Spread over ice cream mixture. Cover & freeze for 3 hours or overnight (may be frozen for up to 2 months). Just before serving, remove from the freezer & cut into squares. Yield: 12-15 servings  
    

Recipe from the Nov/Dec 2003 "Taste of Home's Quick Cooking"

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