Ingredients

Crust:

• 1 1/2 cups Ritz cracker crumbs (about 34 crackers)
• 4 tablespoons sugar
• 5 tablespoons. melted butter

Filling:

• 2-quart vanilla ice cream (½ gallon)
• 1-quart lime sherbet

Topping:

• 4 tablespoons lime or lemon juice
• 2/3 cups sugar
• 2 eggs, well beaten
• 6 tablespoons butter

Directions

1. Mix cracker crumbs, sugar and melted butter; press into 9×13 inch pan. Chill.
2. Soften ice cream and sherbet enough to mix well and spread over crust. Freeze.
3. Mix topping ingredients in a heavy saucepan. Cook over medium-low heat until thick. Cool Completely.
4. Spread the topping on the ice cream. Keep frozen.

Note: This can also be made with orange sherbet and orange juice in the place of lime sherbet and lime juice.