Italian Lemon Semifreddo

(9)
  0 reviews
  • 15 min prep time
  • 5 hr 15 min total time
  • 4 ingredients
  • 12 servings

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

Directions

  1. 1 Place pie filling in large bowl. Fold whipped cream into pie filling until nearly blended.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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