Frozen S'mores Lasagna

This Frozen S’mores Lasagna is a no-bake, layered dessert with graham crackers, marshmallow fluff, chocolate pudding, and Cool Whip. Cold, creamy, and perfect for summer, it slices clean from the freezer and tastes just like s’mores—no campfire needed.

Course Dessert

Cuisine American

Keyword easy freezer dessert, frozen s'mores lasagna, layered s'mores dessert, no bake s'mores dessert, s'mores dessert, s'mores icebox cake

Prep Time 20

Chilling 1

Total Time 1 20

Servings

Calories 382kcal

Author Cathy Pollak

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.

For optimal outcomes when making this frozen s'mores lasagna, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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