Grandma’s Lemon Raspberry Sherbet Dessert
Salty Crust Topped with Creamy Raspberry Filling and a Tart Lemon Topping!
Servings: 16 pieces
- 1 1/2 c. crushed Ritz crackers
- 4 Tbsp sugar
- 7 Tbsp butter melted
- 2 qt vanilla ice cream softened
- 1 qt raspberry sherbet softened
- 9 Tbsp butter
- 1 1/2 c. sugar
- 6 Tbsp lemon juice
- 3 eggs beaten
In a medium sized bowl mix together cracker crumbs, sugar and butter; press into a 9 x 13 inch pan and place in freezer until froze.
In a large bowl mix ice cream and sherbet until well combined. Spread over crust and freeze for a few hours.
For the topping melt the butter in a saucepan then add sugar and lemon juice. Mix until combined.
Beat eggs in medium size bowl. Add a small amount of the lemon mixture to the eggs and stir until combined. Gradually add the egg mixture to the hot filling. Heat this mixture over low heat, stirring continuously and cook until thickened. This will take about 10 minutes. If you cook it on a higher heat it may curdle. Cool completely.
Spread over ice cream mixture and return to freezer.
Serving: 1g | Calories: 651kcal | Carbohydrates: 85g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 113mg | Sodium: 430mg | Potassium: 335mg | Fiber: 2g | Sugar: 66g | Vitamin A: 925IU | Vitamin C: 4.2mg | Calcium: 226mg | Iron: 1.3mg