1 1/2 c. crushed butter flavored crackers
4 tbsp. sugar
7 tbsp. melted butter

FILLING:

2 qt. vanilla ice cream
2 qt. lemon or lime, or lemon-lime-raspberry swirl sherbet

TOPPING:

4 tbsp. lemon juice or 3 tbsp. lemon juice concentrate
1 c. sugar
2 tbsp. butter
2 beaten eggs

Mix together first 3 ingredients until crumbly and press into 9 x 13 x 2 inch pan. Soften the ice cream and sherbet and stir together. Spread mixture over the crumbs and freeze. Combine the topping ingredients and cook over low heat until dissolved. Cook until thick, remove from heat and cool. Spread topping over frosting ice cream and freeze until serving.