Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4-inch rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick with fork. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 1 hour.
Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and lime peel.