Pulse ginger snaps in food processor until fine. Line bowl or mold with plastic wrap.

Place a layer of softened sorbet in the bottom of bowl. Sprinkle with 1/2 gingersnap crumbs. Add a layer of vanilla ice cream and top with another

½ cup gingersnap crumbs.

Add remaining layer of sorbet and top with another cup or so of crumbs. Cover and place in freezer for 4 hours.

Unmold and place on serving dish. Cover top completely with vegan cool whip. Garnish with toasted coconut if you like and serve.