1 (9 inch) prepared pan custard pie crust
1 (8 ounce) can raspberry flavored sherbet
1 tablespoon honey
1 (3 ounce) package instant vanilla pudding mix
1 (7 ounce) container frozen whipped topping, thawed
1 large frozen chocolate cookie, crushed
6 sponge cakes
Preheat the oven to 375 degrees F (190 degrees C).
Make raspberry sherbet by blending sherbet, honey and instant pudding mix. Stirring until all sherbet is blended. Pour mixture into pastry-lined pie dish.
Beat until stiff peaks form. Scoop 1 cup crushed chocolate cookies into crust, then spread onto top of sherbet layer.
Arrange cake layers on top of pie. Freeze for 25 minutes, then turn pie over and bake at 375 degrees F (190 degrees C) for 15 minutes.