Lime Sherbert Dessert

1 1/2 to 2 cups Ritz crackers, crushed

1 cup plus 4 tablespoons sugar, divided

7 tablespoons melted butter (may need 8 if you use 2 cups crackers)

2 quarts vanilla ice cream softened

1 quart lime sherbet, softened

7 to 8 tablespoons lemon juice

6 tablespoons butter

2 eggs, slightly beaten

Mix together the crackers, sugar and butter. Press into a 9-by-13-inch pan. Put in the freezer while you mix the ice cream. Mix together the vanilla ice cream and the lime sherbert. Then, pour over the crust, freeze with your lemon topping. On low heat, combine the lemon juice, 1 cup sugar, butter and eggs. Cook, stirring constantly over low-medium heat just until it thickens. Cool and pour on the ice cream layer and freeze. Serve as a frozen treat.