1 1/4 C. fine graham cracker crumbs
1/4 C. sugar
6 T. butter or margarine, melted
1/2 gal. box vanilla ice cream
1/2 gal. box rainbow sherbet, or any flavor of your choice

Mix the crumbs, sugar and butter. Press firmly into 9×13″ pan. Chill for 45 minutes. Slice block of vanilla ice cream into slices and place on top of crust. Slice block of sherbet into slices and place on top of vanilla ice cream. Freeze. To serve, cut into squares.

Author:       Categories: Cookbook, Desserts

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