Wednesday, October 1, 2014


I got this recipe from a 2003 issue of Quick Cooking. It was submitted by a lady in Fort Wayne, Indiana - the state where I was born and raised.

1 1/2 cups graham cracker crumbs (about 24 squares)
14 tbsp butter or margarine, melted, divided
1 1/4 cups sugar, divided
1/2 gallon vanilla ice cream, softened
1 quart lime sherbet, softened
2 eggs, beaten
1/4 cup lemon juice

In a bowl, combine the cracker crumbs, 7 tablespoons of the butter and 1/4 cup sugar; mix together well. Press into an ungreased 13 x 9 x 2-inch freezer-proof dish; freeze.

In a mixing bowl, combine the 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 over low heat until the mixture is thickened and reaches 160 degrees. Cover and refrigerate until cool.

Spread the cooled lemon mixture over the ice cream mixture. Cover and freeze at least 3 hours or overnight.

Just before serving, remove from the freezer and cut into squares. Garnish with thin slices of lemon and/or lime, if desired.

Yield: 12 to 15 servings

Note: This dessert may be frozen for up to 2 months. A great make-ahead dessert for busy times.

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