Forget the campfire. This frozen s’mores lasagna will be your new summer obsession—ridiculously simple to throw together, packed with the classic flavors you love, and ice cold for any heatwave.
All the S’mores Flavor—None of the Heat
This frozen s’mores lasagna takes all the best parts of the classic—graham crackers, chocolate, and marshmallow—and stacks them into a cold, creamy, sliceable dessert. It’s layered, rich, and easy to stash in the freezer ahead of any backyard hang.
My goal was dessert without the heat of the oven or a campfire—something with soft whipped layers, gooey marshmallow, and plenty of chocolate.
It’s perfect for last-minute cravings or when you need something simple but still want to bring a fun dessert to the table, especially when it’s hot out.
Why This No-Bake S’mores Lasagna Is Special
The layers come together after just a short time in the freezer, which makes it great when you need dessert on short notice. You get distinct textures—the firm graham cracker, the set pudding, and the creamy marshmallow layers—all with that familiar s’mores taste. It’s a different kind of s’more, but it still gives you all the good parts, cold and ready to eat.
Why You’ll Love This No-Bake Dessert
- No oven—huge for summer.
- Easy and fast when you don’t have all day.
- Total party pleaser. Adults and kids both go for it.
- Make-ahead friendly and doesn’t require much planning.
- BBQ MVP. This one steals the dessert table.
What You’ll Need to Make Frozen S’mores Lasagna
You don’t need much for this frozen s’mores lasagna. Just grab:
- Graham crackers – Just enough to line the bottom of a 9×13-inch pan.
- Whole milk – Gets whisked into the pudding until it thickens.
- Chocolate pudding mix – Make sure it’s instant, not cook-and-serve.
- Cool Whip – Thawed, since it gets mixed into both creamy layers.
- Cream cheese – Softened so it blends smooth with the fluff.
- Marshmallow fluff – Adds that sticky-sweet marshmallow layer.
- Hershey chocolate bars – Chopped up for the topping.
- Mini marshmallows – Scattered over the top for extra marshmallow.
How to Make Frozen S’mores Lasagna Step-by-Step
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (layer the base)
Line the bottom of a 9×13-inch (23x33cm) pan with graham crackers. Break them up as needed to get a single, even layer across the bottom. - Step Two (make the marshmallow layer)
Beat together half the Cool Whip, one block of softened cream cheese, and the marshmallow fluff until smooth and creamy. Spread that over the graham crackers—try to keep the layer even. - Step Three (mix and add the pudding)
Whisk the milk and pudding mix in a bowl until it starts to thicken up. Gently spread it on top of the marshmallow layer without mixing the two together. - Step Four (make the top cream layer)
Grab a clean bowl and beat the remaining Cool Whip with the second block of cream cheese. Spread this over the pudding layer—again, go easy so the layers stay neat. - Step Five (add all the toppings)
Sprinkle the chopped Hershey bars and mini marshmallows over the top. If you’ve got an extra graham cracker, crush it up and toss that over too. - Step Six (freeze and serve)
Pop the whole pan in the freezer for about an hour to firm up. Once it’s cold and set, slice it up and serve.
Frozen S’mores Layered Dessert Tips
This no-bake layered dessert is easy to put together, but a few quick tips will help you keep the layers neat and get that smooth, creamy texture in every bite.
- Make sure your cream cheese is soft and your Cool Whip is thawed. If they’re too cold, the layers won’t mix smooth—and no one wants clumps.
- Don’t let the pudding get too thick. Whisk it until it just starts to set so it’s still easy to spread without wrecking the layer underneath.
- Go slow when spreading. I use a silicone spatula and kind of nudge each layer into place to keep everything clean and even.
- Warm your knife before slicing. Just run it under hot water, wipe it dry, and it’ll glide right through. Wipe between cuts too.
- Freeze it longer if you want really clean slices. An hour does the trick, but a little extra time firms it up more if that’s your thing.
- Top it however you want. Chocolate chips work if you don’t have bars, and crushed graham crackers or a swirl of extra fluff are fair game.
More S’mores Recipes to Try
If you’re into more nontraditional s’mores desserts, I’ve got a few other options to try. The s’mores parfaits are no-bake and layered in jars, s’mores pretzel bites bring that salty-sweet thing, and the air fryer s’mores egg rolls are super crunchy and fun to serve warm.
How to Store Frozen S’mores Lasagna
This dessert holds up really well in the freezer, which makes it easy to prep ahead and pull out when you need it. Here’s what to know:
- Freeze it tightly covered. Once it’s set, wrap the whole pan in plastic wrap or foil to keep out freezer burn.
- Store for up to 3 months. The layers stay creamy and sliceable if it’s wrapped well.
- Let it sit in the fridge before slicing. If it’s frozen solid, give it 20–30 minutes in the fridge to soften slightly.
- Use a hot knife for clean slices. Just like before—run it under hot water, wipe it dry, and go in.
FAQs About This Frozen S’mores Dessert
- Can I use homemade whipped cream instead of Cool Whip?
You can, but it’s not going to hold up as well in the freezer. Cool Whip keeps the layers firm and easier to slice. If you’re serving it the same day and don’t mind it being softer, homemade is fine. - What happens if I use cook-and-serve pudding?
Don’t do it. It won’t set right for this kind of dessert. You need instant so it thickens fast without any heat. - How far ahead can I make this?
A few days ahead is totally fine. Just wrap it tight and freeze it. If you want super clean slices, give it more than an hour in the freezer before cutting. - Can I swap in chocolate chips instead of Hershey bars?
Yeah, no problem. Milk chocolate chips are closest in flavor, but semisweet or dark will work if you want it a little less sweet. - Can I use low-fat or non-dairy cream cheese?
You can, but just know it won’t be quite as creamy. Full-fat blends smoother and gives you better texture, especially once it’s frozen.
More No-Bake Desserts to Keep in the Rotation
If you’re looking for more desserts that skip the oven, these are all easy to make ahead and great for warm-weather days.
- No Bake Strawberry Icebox Cake – Cool, creamy, and packed with fresh strawberries.
- No-Bake Peanut Butter Chocolate Icebox Cake – Rich layers of peanut butter, chocolate, and Nutter Butters.
- Lemon Tiramisu – Lemon curd and mascarpone layered with soft ladyfingers.
- Blueberry Cheesecake Icebox Cake – Creamy blueberry filling with graham cracker layers.
- No Bake Strawberry Lemonade Pie – Cool and tangy dessert.
While you probably know the classic s’mores recipe, it turns out people might’ve been making them even earlier than you think. Here’s a quick look at the s’mores history if you’re curious.
Just Make the S’mores Lasagna
It’s easy to throw together, holds up in the freezer, and tastes like summer in every bite. Cold, creamy, and full of that classic s’mores flavor.
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Frozen S'mores Lasagna
Equipment
- baking dish 9x13 For layering and freezing the dessert.
- hand mixer Helps blend the creamy layers.
- mixing bowls Needed for prepping each layer.
- rubber spatula For spreading the layers.
- Knife For slicing.
Ingredients
- 6 sheets graham crackers
- 1 (16 oz. / 454 g) container Cool Whip thawed, divided
- 2 (8 oz. / 226 g each) full-fat cream cheese room temperature, divided
- 1 cup (120 g) marshmallow fluff divided
- 3 cups (710 ml) whole milk cold
- 1 (5.9 oz / 167 g) instant choclate pudding mix
- 1 cup (170 g) chopped chocolate bars
- 1 cup (50 g) mini marshmallows
Instructions
- Place the graham crackers in the bottom of a 9x13-inch (23x33cm) baking dish. Break them as needed to cover the base in a single layer.6 sheets graham crackers
- In a medium bowl, use an electric hand mixer to beat together half of the Cool Whip, one block of cream cheese, and the marshmallow fluff until smooth. Spread this mixture evenly over the graham cracker layer.1 (16 oz. / 454 g) container Cool Whip, 2 (8 oz. / 226 g each) full-fat cream cheese, 1 cup (120 g) marshmallow fluff
- In a separate bowl, whisk the milk and pudding mix until it starts to thicken. Gently spread the pudding over the marshmallow layer, being careful not to mix the layers together.3 cups (710 ml) whole milk, 1 (5.9 oz / 167 g) instant choclate pudding mix
- In another bowl, beat together the remaining Cool Whip and remaining block of cream cheese until smooth. Spread this mixture over the chocolate pudding layer.
- Sprinkle the chopped Hershey bars and mini marshmallows evenly over the top. You can also crush an extra graham cracker and scatter it over the top if you’d like.1 cup (170 g) chopped chocolate bars, 1 cup (50 g) mini marshmallows
- Freeze for 1 hour to set. Once chilled, slice and serve.
Notes
- Make sure your Cool Whip is thawed and your cream cheese is softened before mixing.
- Use instant pudding only—cook-and-serve pudding won’t set properly in this recipe.
- If slicing is difficult after freezing, let it rest in the fridge for 20–30 minutes or warm your knife under hot water.
- Chocolate chips can be used instead of chopped Hershey bars. Milk, semi-sweet, or dark all work.
- Freeze leftovers tightly wrapped for up to 3 months.
Nutrition
Have you made this Frozen S’mores Lasagna? I’d love to hear how it turned out — leave a comment below and let me know.
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