1 1/2 c. gingersnaps, crushed
3 tbsp. sugar (optional)
1/4 c. melted butter

Mix above ingredients well. Pat in a 9x9 pan; bake at 350 degrees for 5 minutes. Chill in freezer for about 30 minutes.

1 qt. vanilla ice cream
1 pt. orange sherbet

Layer alternately over crust. Freeze.

TOPPING:

1 c. pineapple chunks
1 c. fresh strawberries
1 c. green grapes
1 c. orange juice

Combine fruit for topping and add orange juice. Chill at least one hour. Spoon topping over dessert before serving. You may double this recipe for a 9x13 pan.