Lime Sherbet Dessert Jo Ann Harston

(3 layers)

Layer 1:

1 ½ - 2 cups crushed Ritz crackers

8 Tbs. melted butter

4 Tbs. sugar

Mix together and press into a 9x13 pan – freeze. (Save a few crumbs to sprinkle of top of each serving)

Layer 2:

½ gallon vanilla ice cream, Softened slightly

½ gallon lime sherbet Softened slightly

Mix together and spread over frozen crust and freeze

Layer 3:

1 cup sugar

6 Tbs. butter

4 Tbs. fresh lemon juice

2 eggs, well beaten (remove white “stuff” attached to each egg before beating)

In a saucepan mix all ingredients together and cook over LOW heat, stirring constantly. Bring mixture to a boil. Cool. (I usually make this lemon mixture one and one-half times)

Spread on ice cream mixture. Sprinkle crumbs on topping. Freeze.

Serve plain or with whipped cream and a cherry on top. Recipe can be made several days in advance.

NOTES:

1. King Soopers sherbet is a good green, others are lighter in color.

2. I cut-up the ice cream & sherbet and then stir – it is stiff, but you don’t want it too soft as it doesn’t stay puffy). Be sure you are getting ½ gallon size containers of the ice cream and sherbet, new packaging of many are less than ½ gallon

3. If desired, keep lemon mixture in separate container and as serving dribble over each serving, top with few crumbs, whipped cream and a cherry. Makes a very pretty dessert.