CRUST:

1 1/2 c. crushed Ritz crackers
4 tbsp. sugar
8 tbsp. melted butter

FILLING:

1 qt. lime sherbet, softened
1 qt. vanilla ice cream

TOPPING:

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

Mix Ritz crackers, sugar and melted butter. Press into bottom of 9x13 pan. Mix sherbet and ice cream and blend well. Spoon onto top of crumbs. Put in freezer while cooking topping.

Mix and cook all topping ingredients, stirring constantly. Cool mixture to room temperature and spread evenly over top of ice cream/sherbet mixture. Freeze. Cut into squares to serve. Great on a summer day!