Italian Lemon Semifreddo

Steps

• 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.