2 c. Ritz cracker crumbs
4 tbps. sugar
1 stick butter (melted)
1 qt. lime sherbet
1 qt. vanilla ice cream
1 can lemon pie filling
Whipped topping

Combine crumbs, sugar, and butter. Place in 9x13 pan and freeze while preparing filling. Reserve a few crumbs for top.

Mix sherbet and ice cream until creamy and spread over crust. Freeze until firm enough to spread lemon pie filling over sherbet and ice cream layer. Frost with whipped topping. Sprinkle with reserved crumbs and freeze until ready to serve.