Italian Lemon Semifreddo
Recipe courtesy of Pillsbury Kitchens, March 4, 2005. https://www.pillsbury.com/recipes/italian-lemon-semifreddo/20e8bc16-dd60-4009-9a9b-40fa0d785fa9Introduce your taste buds to a classic Italian dessert with a twist.
Servings 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
Instructions
- Place pie filling in large bowl. Fold whipped cream into pie filling until nearly blended.
- Gradually add spoonful’s of sorbet, mixing at low speed until blended. Reserve 1 cup macaroon crumbs; fold remaining crumbs into whipped cream mixture.
- 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.
- Before serving, refrigerate 1 hour or let stand at room temperature for 30 minutes or until slightly thawed. Cut into squares. Store in freezer.
