Lemon Lime Dessert

• 1-1/2 cups graham cracker crumbs
• 14 tablespoons butter, melted ,
• 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

1. 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 bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm.
2. In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160u0b0 and coats the back of a metal spoon. Cover and refrigerate until cool.
3. Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months.
4. Just before serving, remove from the freezer and cut into squares.

graham cracker crumbs, butter, sugar, vanilla ice cream, lime sherbet, eggs, lemon juice

Taken from www.tasteofhome.com/recipes/lemon-lime-dessert/ (may not work)