Super tiny Nilla Wafers filled with pink lemonade cheesecake filling! They are miniatures bites of happiness!
Seriously man, necessity is the mother of invention. These teeny tiny little ice cream sandwiches were not the plan. I did not plan to make ice cream sandwiches the size of a quarter. It just sort of happened. I made a big batch of pink lemonade cheesecake filling for my Pink Lemonade No Bake Cheesecake Parfaits. I didn’t want to make a gazillion parfaits so my brain got to spinning and it occurred to me that the filling would make amazing ice cream sandwich filling.
I got everything organized on the counter. Then I ran into the studio/office to make sure I had some natural light left and checked my camera equipment. I ran back into the kitchen knowing I only had about 10 minutes of natural light left. I opened the box of Nilla Wafers and ripped open the bag inside. Well, colour me surprised when I saw they were not the normal “small” Nilla Wafers, they were the “teeny tiny miniature” Nilla Wafers. I thought my plan was foiled, but then I thought “screw it” and made these little cutie-pie sandwiches.
I’m not going to lie to you, they are tedious to make. The Nilla Wafers are about the size of a thumbnail so it’s tricky not touching the filling as you slide them together. It’s totally worth the effort though. They turned out to be super cute little ice cream sandwiches.
So a huge thank you to my husband for not listening to me when I said to get the normal Nilla Wafers. He runs to the store for me often which I love. I’ve learned over the years not to expect the whole list to come home “correctly”. This time it turned out to be a happy surprise. I was able to make the cutest little ice cream sandwiches in the land. At one point I may have pretended to be a giant eating my dessert. Active imagination, what can I say.
Places to stalk Cravings of a Lunatic!
- 1 package of miniature Nilla Wafers
- 1 cup heavy cream
- ½ cup confectioners' sugar
- 2 tablespoons granulated sugar
- 1 package (8 ounces) of cream cheese, softened, and whipped smooth
- 1 individual sized package (4.5 g) of Crystal Light Pink Lemonade Mix
- Optional: pink food colouring, not necessary at all, personal choice
- Line a rimmed cookie sheet with parchment paper. Set aside.
- Clear a spot in your freezer for the cookie sheet for freezing these.
- In a stand mixtures combine the heavy cream, confectioners' sugar, and granulated sugar. Start mixer on low with the whisk attachment. Once it starts to thicken slightly you can increase speed until it's on high. Whisk on high till the mixture is fluffy.
- In a separate bowl whip the softened cream cheese with a mixer until it's smooth and there are no chunky pieces, add the lemonade mix slowly and mix until combined.
- Add the cream cheese mixture to the whipped cream mixture and whisk on medium speed until it's smooth and combined.
- Transfer to a piping bag.
- Pipe a good sized dollop on the flat side of the first cookie. Top with another cookie.
- Set on lined cookie sheet and repeat till finished.
- Stick the pan inside the freezer for 1 to 2 hours.
- You can eat them right away, or store them in ziploc bags or air tight containers in the freezer.
- Serve with a big old I scream for Ice Cream smile!
I hope you get a chance to make these. I loved them since I’m a huge pink lemonade fan. It you don’t care for citrus these will not “be your thang”. Use raspberry or strawberry filling instead. You’ll get less pucker. I, however, love a good pucker.
Thanks again to The Messy Baker. I interviewed Jennie for my Burning Down The Kitchen Series and I chose to make her Gluten Free Lemonade Dip. That dip inspired me to the Pink Lemonade No Bake Cheesecake Parfaits and this recipe as well.
Hope you enjoy this one and it inspires you to get in the kitchen this weekend. Happy Weekend, stay warm and cozy!
More Ice Cream Sandwiches from Yours Truly:
More Pink Lemonade Recipes from Yours Truly:
Other Pink Lemonade Dessert Recipes from Around the Interwebs:
Toodles and smoochies! xx