Limoncello Freeze

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When life gives you lemons, forget lemonade!  Pucker up for a real lemony dessert with a little Limoncello that kicks it up a notch!  I have a love affair with lemons and always on the search for a good, light and refreshing dessert.  This one fits the bill.

I was inspired from Cooking Light but tweaked it a bit to give it more layers and make it look a little more fancy pants (and maybe a few less more calories!).  I would say before starting, that less is more... meaning I would make them in even smaller glasses than what is shown above.  I think we could have split one and it would have been enough.  So when reading the recipe, plan on a serving of 4.

Ingredients:
-crushed vanilla wafers (just enough to have a thin layer on the bottom)
-1 cup reduced fat vanilla bean ice cream, softened
-1/2 cup lemon curd that has been mixed with 3 T Limoncello
-cool whip or whipped topping

Assemble:
- place crumbs in bottom of glasses and press down a bit
-mix together ice cream and 3 T of the curd/Limoncello mixture and place evenly on top of crumbs
-divide the remaining mixture over the ice cream and freeze for about an hour*
-serve with favorite topping

*I only had ours in the freezer about 45 minutes.  With the alcohol, I don't think they would freeze rock hard but if they do, just set them out for a bit.

Life gave me lemons so I made my own curd from the Limoncello cupcakes, but honestly, next time I would just buy the jar in the grocery store - keep it simple!

The lemon dessert on lemon place mats - so chic :-)


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