Ingredients
1-1/2 cups graham cracker crumbs14 tablespoons butter, melted ,divided1-1/4 cups sugar, divided1/2 gallon vanilla ice cream, softened1 quart lime sherbet, softened2 large eggs, lightly beaten1/4 cup lemon juice
Preparation
In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13x9-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 spoon. Transfer to a bowl; refrigerate until cooled.
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.
