Margarita Pie

1½ cups graham cracker crumbs (about 21 squares)

¼ cup sugar

½ cup margarine, melted

3 cups vanilla ice cream

½ cup frozen margarita mix, thawed

2 tablespoons tequila

1½ cups lime sherbet

Whipped cream, for garnish

1 lime, sliced, for garnish

Heat oven to 375 degrees.

Combine graham cracker crumbs, sugar and margarine; press into 9-inch pie pan. Bake 8-10 minutes. Cool thoroughly.

Soften vanilla ice cream; stir in margarita mix. Return to freezer for 30-60 minutes, or just until firm but not hard.

Stir tequila into lime sherbet to soften. Return to freezer until nearly firm.

Fold spoonfuls of lime sherbet into vanilla ice cream for a marbled effect. Spoon into crust. Freeze up to 4 hours or until firm.

To serve: Remove from freezer for 10-15 minutes ahead to soften before serving. Add a dollop of whipped cream and sliver of lime to garnish.

Serves eight.