Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, allowing plastic wrap to extend over edges of pan; set aside.
Combine first 4 ingredients in a large bowl; stir well. Gently fold in whipped topping. Spoon into prepared pan, and freeze at least 8 hours or until firm.
Let stand at room temperature 10 minutes; unmold and remove plastic wrap.
Cut into slices.
Note: For individual servings, place 14 jumbo aluminum muffin liners on a baking sheet. Spoon 1/2 cup semifreddo mixture into each liner. Freeze 3 hours or until firm. Store in an airtight container in freezer up to 1 month.
Semifreddo (say-mee-FRAYD-doh) is an Italian whipped cream that is served half-frozen so that it has a rich and creamy texture. It can be flavored with anything from vanilla to coffee.
