Lemon Lime Dessert

I had a bunch of lady friends over recently and went on the hunt for something new and fun to make.  I wanted something light, something fresh and cool tasting.  This fit the bill perfectly.  The mix of tart sherbet and smooth vanilla is excellent.  I also served Chicken Salad Sandwiches on Rye Bread and Cowboy Salsa, so this was perfect to cool off the pallet. 

Lemon Lime Dessert
1-1/2 c. graham cracker crumbs + 1/4 c. for topping
14 T. butter, melted ,.divided 
1-1/4 c. sugar, divided 
1/2 gallon vanilla ice cream, softened 
1 quart lime sherbet, softened 
2 eggs, lightly beaten 
1/4 c. lemon juice
 
In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13-in. x 9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm.  In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Cover and refrigerate until cool.  Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months.  Just before serving, remove from the freezer, sprinkle with additional crumbs and cut into squares. Yield: 12-15 servings.