Line a 9-by-5-inch loaf pan with foil.

Spread with 1-1/2 cups (of three cups total) strawberry sorbet.

Top with 1/3 cup (of 2/3 cup total) coarse gingersnap crumbs, 1-1/2 cups each fat-free vanilla ice cream and mango sorbet, the remaining gingersnap crumbs, and strawberry sorbet. Freeze.

Remove from freezer a few minutes before serving. Remove from mold and slice.

Garnish with fresh strawberries and fresh mint if desired.

Tip: Substitute any sorbet and ice cream flavor combinations.