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.