1Heat oven to 375º. Bake cookie crust 5 minutes. Cool completely, about 20 minutes. Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes.
2Spread lemon sherbet over ice cream. Freeze 30 minutes.
3Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
4Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving. Serve 1 tablespoon blueberry mixture over each slice of pie. Garnish with lemon peel.