Frozen Lemon Custard Dessert

1 pkg. Honey Graham crackers (11 double crackers) (1 ½ to 2 c.), set aside 2 Tbsp. crumbs for garnish
1/4 c. sugar
1/4 c. chopped pecans
1/4 c. melted butter
1 qt. vanilla ice cream
2 pt. lemon custard frozen yogurt
grated rinds of 3 lemons
raspberries or raspberry sauce

Prepare the crust. Remove ice cream and yogurt, let soften. Combine graham crackers, sugar, pecans and melted butter. Mix and pat into bottom of 13 x 9 x 2-inch glass baking dish. Combine softened ice cream and frozen yogurt and mix with lemon rind. Spread on top of crust. Sprinkle with reserved crumbs and return to freezer until frozen. Remove from freezer 10 to 15 minutes before serving.

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