Italian Lemon Semifreddo
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 crumbed
Place pie filling in large bowl. Fold whipped cream into pie filling until nearly blended.
Gradually add spoonfuls of sorbet, mixing at low speed until blended. Reserve 1 cup macaroon crumbs; fold remaining crumbs into whipped cream mixture.
Pour mixture into 13×9-inch baking dish. Top with reserved macaroon crumbs. Cover lightly 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
Makes 12 servings
Notes:
Look for soft coconut macaroons in the cookie aisle of the bakery section.
This recipe is ideal for entertaining because it must be made in advance and frozen. Prepare this dessert up to one week ahead. Allow the semifredoo to stand at room temperature for 20 to 30 minute before serving.
For a special garnish, top each square of semifreddo with a dollop of whipped cream.
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