Snappy Ginger Lemon Ice Cream Pie

20 triple ginger snap cookies cookies, finely crushed(about 2 cups)
3 tablespoons butter, melted
2 cups Sharon's Sorbet-Lemon Flavor-softened
1/2 Cup Lemon Curd
1 cup French Vanilla Super Premium Ice Cream-softened
1/4 cup broken Meyer lemon cookie thin, reserving 5 to garnish
Remove ice cream and sorbet from freezer to soften.
Preheat oven to 375 degrees F
In a small bowl, mix together crushed ginger cookies and stir in melted butter. Press mixture into a 9 inch pie plate.
Bake crust in preheated oven for 8 minutes. Chill.
In a bowl, mix vailla ice cream with lemon curd.
Pour into chilled crush.
Sprinkle with lemon cookies.
place back in freezer is too soft.
Cover with sorbet.
Cut each of the 5 cookies into 2 parts, placing vertically into top of pie for garnish.


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