LIME SHERBET FREEZE
Bottom: Mix and pat firmly in 9x13 pan.
3 Cups crushed Ritz crackers (about 2 tubes), save ½ cup to put on top*
½ cup sugar
1 stick melted margarine
Middle: Mix and put over the crumb bottom. Freeze.
1 quart softened vanilla ice cream
1 quart softened lime sherbet
Top: Cook over low heat until thick. Stir constantly. Cool. Spread over ice cream mixture.
¼ cup fresh lemon juice (or Minute Maid frozen lemon juice)
1 cup sugar
6 Tablespoons margarine
2 eggs, well beaten
*Top with reserve crackers and freeze
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