Italian Lemon Semifreddo

Introduce your taste buds to a classic Italian dessert with a twist.

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Servings 12

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10 Ratings

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ingredients 4
Prep Time 15 min
Total Time 5 hr 15 min

Ingredients

1: (15.75-oz.) can lemon pie filling

1: cup whipping cream, whipped

1: pint lemon sorbet, softened

1: (13 3/4-oz.) pkg. soft coconut macaroons, coarsely crumbled

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Directions

1 Place pie filling in large bowl. Fold whipped cream into pie filling until nearly blended.
2 Gradually add spoonfuls of sorbet, mixing at low speed until blended. Reserve 1 cup macaroon crumbs; fold remaining crumbs into whipped cream mixture.
3 Pour mixture into 13x9-inch (3-quart) baking dish. Top with reserved macaroon crumbs. Cover tightly with foil. Freeze at least 4 hours or overnight until firm.
4 Before serving, refrigerate 1 hour or let stand at room temperature for 30 minutes or until slightly thawed. Cut into squares. Store in freezer.