Ingredients
| 3 | cups Ritz Crackers, crushed, divided |
| 1 | cup plus 8 tablespoons sugar, divided |
| 8 | tablespoons butter, melted |
| 1 | quart vanilla ice cream, softened |
| 1 | quart lime sherbet, softened |
| 4 | tablespoons fresh lemon juice |
| 6 | tablespoons butter |
| 2 | eggs, well-beaten |
Instructions
Mix 2½ cups crackers with 8 tablespoons sugar and 8 tablespoons melted butter. Pat the mixture firmly in a 9x13-inch cake pan. Mix ice cream and sherbet, then add on top of the crust. Freeze. Cook lemon juice, 1 cup sugar, 6 tablespoons butter and eggs over low heat until thick, stirring constantly. Let cool, then spread over frozen ice cream mixture. Sprinkle remaining ½ cup crackers over top. Freeze. Remove 10-15 minutes before serving. Serves 12-15
