Here’s a light summer delight that takes 10 minutes to assemble, chill over night, and enjoy every bite!
The touch of limoncello in this recipe adds a bit of sweetness and tartness. Limoncello originated in southern Italy near the Amalfi coast where lemons are grown abundantly. It is the second most popular Italian export liquor, with Campari being first. Limoncello is served after dinner throughout the country with most restaurants making their own.
I remember my first sip of limoncello in a small restaurant in Florence served ice cold from a repurposed soda bottle. The good stuff! I have made my own, but prefer to stock up when I visit Italy, as shown in the photo below. It travels well. That’s amore!
Limoncello Mousse Pie (Serves 6 adults)
Ingredients
1 prepared graham cracker pie shell
1 small package lemon instant pudding
1 1/4 cold milk
1 thawed carton 8 ounce Cool Whip
2 Tablespoons Limoncello
Method
In a large bowl mix milk with pudding mix. Let gel two minutes on the counter. Take 1/3 scoop of Cool Whip container and lightly blend into the pudding. Add the limoncello. Put this mixture into the pie shell. Top with the remaining Cool Whip. Chill overnight in the refrigerator.
Serve with a smile!
