Heat Cream Sauce Base to 165°F for 15 seconds using one of the methods provided on the back of package. Cool the product to less than 41°F.
Combine all crust ingredients, press evenly into the bottom of a half hotel pan.
Whip cream to stiff peaks; set aside. Stir together Cream Sauce Base, sugar, salt, lemon juice and vanilla until well combined. Fold in whip cream. Spread over prepared crust.
Cover and freeze until firm, 4 hours or overnight.