Frozen Lemon-Raspberry Pie

• 1 3/4 cups reduced-fat gingersnap cookie crumbs (about 40 cookies)
• 3 tablespoons reduced-calorie margarine, melted
• 2 tablespoons minced crystallized ginger
• 4 cups raspberry sorbet, softened
• 4 cups lemon sorbet, softened
• 3 cups fresh raspberries
• 3 (1-ounce) squares white chocolate, melted
• Fresh mint sprigs (optional)

1. Combine first 3 ingredients, stirring well. Press into bottom of a 10-inch springform pan; freeze 15 minutes or until firm. Spread raspberry sorbet over crumb mixture. Freeze 1 hour. Spread lemon sorbet over raspberry sorbet. Cover and freeze 1 hour.
2. To serve, remove pie from pan. Arrange raspberries over lemon sorbet. Drizzle white chocolate over raspberries; slice pie into wedges. Garnish with mint sprigs, if desired.

cookie crumbs, margarine, ginger, raspberry sorbet, lemon sorbet, fresh raspberries, white chocolate, mint sprigs

Taken from www.myrecipes.com/recipe/frozen-lemon-raspberry-pie (may not work)