Coat a 9- to 10-in. pie plate with nonstick spray.
Crust: Pulse gingersnaps and nuts in a food processor to make fine crumbs. Add butter and process to blend. Press over bottom and up sides of pie plate. Freeze 30 minutes until firm.
Meanwhile soften sorbet and ice cream until spreadable but not melting.
Spread 1 pt sorbet over bottom of crust. Spoon on ice cream, then spread into an even layer. Top with spoonfuls of remaining sorbet; spread to edges of pie. Freeze at least 4 hours, or wrap airtight and freeze up to 2 weeks.
About 20 minutes before serving: Remove pie from freezer. Beat cream and sugar in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Spread decoratively on pie; garnish with orange slices and mint.
calories 389 fat 22g saturated fat 12g cholesterol 61mg sodium 220mg carbohydrate 47g fiber 1g
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Campbell's
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