Frozen Pink Lemonade Sandwiches are a fun and refreshing summer dessert inspired by a classic frozen lemonade pie. This treat combines tangy pink lemonade flavor with creamy sweetness, all sandwiched between graham crackers and dipped in white chocolate for a festive finish. They’re perfect for hot days, family gatherings, or just a cool, sweet snack.
Ingredients (makes about 12 sandwiches)
- 6 oz frozen pink lemonade concentrate (thawed)
- 14 oz can sweetened condensed milk
- A drop of deep pink gel food coloring (optional)
- 8 oz container whipped topping
- 24 graham cracker squares (12 full graham cracker sheets cut in half)
- 1 cup white chocolate melting wafers
- Sprinkles for decoration
Step-by-Step Instructions
1. Prepare the Filling
Line a 9×9 inch cake pan with plastic wrap and set it aside. In a large bowl, whisk together the pink lemonade concentrate and sweetened condensed milk. If you want extra color, add a drop of the gel food coloring. Fold in the whipped topping until smooth with no lumps.
2. Freeze Overnight
Pour the pink lemonade mixture into the lined cake pan and smooth the top with a spatula. Place the pan in the freezer and let it freeze overnight until firm.
3. Prepare the Crackers
While the filling freezes, take your graham cracker sheets and cut each one in half so you have 24 squares. These will become the sandwich “bread.”
4. Form the Sandwiches
Once the filling is frozen solid, remove the pan from the freezer. Turn out the frozen block onto a sheet of plastic wrap. Quickly cut it into 12 squares. Using a small spatula helps to lift each square onto a graham cracker. Place another graham cracker on top to make a sandwich. Arrange the sandwiches on a parchment-lined baking sheet and return them to the freezer for at least 30 minutes so they firm up again.
5. Dip in White Chocolate
When you’re ready to decorate, set up your dipping station. Place your sprinkles in a small bowl and have paper towels ready because this part gets messy! Melt the white chocolate wafers according to package directions. Working with half of the sandwiches at a time, dip one end into the melted chocolate, covering about a third of each sandwich. Add sprinkles right away before the coating sets. Place back on the baking sheet and return to the freezer. Repeat with the rest of the sandwiches.
6. Store and Serve
Store the finished frozen sandwiches in the freezer until ready to serve. They’re best enjoyed cold and make a sweet, tangy treat for any summer day.
