CRUMB TOPPING AND BOTTOM:

1 1/4 c. flour
1/2 c. brown sugar
1/2 c. butter

CENTER:

1/2 gallon vanilla ice cream, softened
4 c. lemon sherbet, softened

Mix crumb mixture in a 9x13 inch pan. Bake at 400 degrees for 10 minutes, stir occasionally. Cool and stir, press all but 1/8 to 1/4 cup mixture evenly in pan. Set aside.

Spread ice cream evenly in the pan of pressed crumbs, next spread sherbet evenly over ice cream. Sprinkle saved crumbs, freeze solid, keeps indefinitely. At Christmas time, use raspberry or lime sherbet.