1 1/2 c. Ritz cracker crumbs
4 tbsp. sugar
7 tbsp. melted butter
1/2 c. broken nutmeats

Press into a 9 x 13 inch pan. Soften 2 quarts vanilla ice cream and 1 quart lime sherbet, pour over crust, ice cream and then sherbet and freeze. Topping is 4 tablespoons lemon juice, 1 cup sugar, 6 tablespoons butter and 2 beaten eggs. Cook topping until thick and pour over sherbet. Freeze.