Soften the orange sherbet by placing it in a bowl and mashing it with a large rubber spatula until slightly creamy.
Spread evenly over cooled crust. Cover with plastic wrap and freeze until firm for 20 minutes.
Then soften the strawberry/raspberry sherbet and spread over the orange sherbet. Cover with plastic wrap, placing the wrap directly on the sherbet and freeze until firm, at least 4 hours or overnight.
When ready to serve, whip heavy cream, confectioners sugar, and vanilla in a medium chilled bowl with an electric mixer until stiff. Serve a dollop of whip cream on top of each slice of pie along with the raspberry sauce.