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
Preparation
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 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.
