1Place pie filling in large bowl. Fold whipped cream into pie filling until nearly blended.
2Gradually add spoonfuls of sorbet, mixing at low speed until blended. Reserve 1 cup macaroon crumbs; fold remaining crumbs into whipped cream mixture.
3Pour mixture into 13x9-inch (3-quart) baking dish. Top with reserved macaroon crumbs. Cover tightly with foil. Freeze at least 4 hours or overnight until firm.
4Before serving, refrigerate 1 hour or let stand at room temperature for 30 minutes or until slightly thawed. Cut into squares. Store in freezer.