Lemon Mousse Ice Cream Pie

Grease a 9" pie plate with unsalted butter. Scoop sherbet into plate and cover the bottom and sides of the plate evenly to form a crust. Freeze until firm. In small saucepan, combine egg yolks, sugar, lemon juice, and salt. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens and starts to bubble. Let cool 30 minutes, then chill until cold. In small bowl, beat cream with powdered sugar until stiff peaks form. In medium bowl, with same beaters, beat cream cheese until softened. Gradually beat in the lemon mixture, then fold in whipped cream. Pile into ice cream crust. Cover and freeze 4-6 hours until firm. Serves 8