CRUST:

1 1/2 c. Ritz crackers
4 tbsp. sugar
7 tbsp. butter, melted

Combine crackers, sugar, butter and place in a 9 x 13 pan.

MIDDLE LAYER:

1/2 gal. vanilla ice cream
1 qt. lime sherbet

Soften ice crream and sherbet. Mix and spread over crust and freeze.

TOPPING:

4 tsp. lemon juice
1 c. sugar
6 tbsp. butter
2 eggs, beaten

Cook lemon juice, sugar, butter and eggs in double boiler until mixture thickens slightly. Cool; spread over ice cream mixture and freeze. Top with chopped pecans (optional).