Last updated on January 31, 2026

A Cozy Start

Have you ever found yourself craving something bright and sweet on a humid afternoon, and wished a frozen treat could feel like a hug? I have — many times — and that’s the cozy spark behind these Lemon frozen s’mores. If you’re new to no-bake, freezer desserts and wonder whether layering and chilling can be fiddly, I get it; I used to worry about soggy crackers and runny fillings too. Trust me, this recipe is forgiving and stress-free, and if you want a quick peek at a salad that loves lemon as much as I do, take a look at this simple veggie side I like to pair with citrusy desserts: apple broccoli cauliflower salad.

A Quick Look at This Lemon frozen s’mores Recipe

Lemon frozen s’mores combine lemon instant pudding and marshmallow-style cream with graham crackers to make a chilled, sweet-tart layered treat. The main ingredients are lemon pudding mix and thawed whipped topping (like Cool Whip), which give bright flavor and a light, scoopable texture. One key benefit is convenience: you assemble, freeze, and you have a make-ahead dessert perfect for warm days or last-minute guests. It’s especially great for home cooks and beginners because there’s no baking and the steps are simple. Keep reading — the easy tricks I share will help the layers hold up beautifully.

Ingredients You’ll Need for Lemon frozen s’mores

Below I’ve laid out everything you need to make these Lemon frozen s’mores, translated and expanded so nothing is mysterious. Measurements are straightforward and I include a few friendly notes to help you shop.

Essentials

12 Graham cracker sheets (full sheets broken into squares) — about one standard sleeve of crackers. You’ll use half for the bottom layer and half to top the bars.
192 grams lemon instant pudding mix (one standard small box or roughly 2.5 to 3 ounces). This is the bright lemon flavor that defines the recipe.
3 1/4 cups milk — use whole milk for the creamiest pudding texture, but 2% works fine too.
225 grams frozen whipped topping-style dessert topping (thawed) — that’s about one standard 8-ounce container of Cool Whip-style topping.
140 grams cream cheese, softened — about 1/2 cup or one standard 4-ounce package (note: some packages are 8 ounces; use half of that weight if so).
198 grams marshmallow creme (marshmallow fluff) — roughly one 7-ounce jar; marshmallow creme adds the sweet, pillowy s’mores vibe.

Optional add-ons

Zest of one lemon for extra aromatic punch.
Fresh lemon slices to garnish when serving.
A light dusting of powdered sugar or a drizzle of lemon glaze for presentation.
A sprinkle of toasted coconut or crushed graham crumbs on top for texture.
A handful of berries (blueberries pair nicely) if you’d like a fruity contrast.

Substitutions and shortcuts

Lemon pudding: If you can’t find lemon instant pudding, use vanilla instant pudding plus 1–2 tablespoons of lemon juice and 1 teaspoon lemon zest for a close swap.
Whipped topping: You can make stabilized whipped cream (heavy cream whipped with a tablespoon of powdered sugar and a teaspoon of vanilla) as a fresher alternative. Keep in mind homemade whipped cream softens faster in the freezer.
Cream cheese: For a lighter version, use neufchâtel cheese or reduced-fat cream cheese. The texture will be slightly softer but still pleasant.
Marshmallow creme: If you prefer, use whipped marshmallow topping or even mini marshmallows blended in the food processor briefly to loosen them up — though they may add a bit more chew.
Shortcuts: Buy pre-crushed graham crumbs if you’d rather make a crust instead of using whole crackers; press crumbs into the pan for a more uniform base. You can also use store-bought lemon curd folded into the pudding for a richer lemon layer.

For more pantry tips and organization ideas that make assembly easier, I sometimes browse helpful tips from other home cooks and authors, like this guide from Emma that I find full of practical ideas: Emma’s kitchen notes.

How to Make Lemon frozen s’mores Step-by-Step

I love how simple this recipe is — there are just layers and chill time. Below I break each step down with beginner-friendly tips so your bars come out neat and delicious.

Prepare the pan and arrange the first cracker layer
- Line a 9×13-inch baking dish with parchment paper. A trick I use: roll the parchment into a loose ball and then flatten it out. That helps the paper sit inside the pan without sliding back up the sides.
- Break the graham cracker sheets into squares so they fit neatly in the pan. You’ll need 12 whole cracker squares for the initial layer — arrange them in even rows so the layer is flat and covers the pan. If you have any gaps, break small pieces from extra crackers to fill in.
- Tip: leave a little overhang of parchment on two opposite sides of the pan to make lifting the frozen bars out easier later.
Make the lemon pudding mixture
- In a mixing bowl, whisk together the 192 grams of lemon instant pudding mix and the 3 1/4 cups of milk until the powder is fully dissolved and the mixture starts to thicken. Instant pudding will set quickly — follow package timing but it usually takes a minute or two of whisking.
- Fold in 1/2 cup of the thawed whipped topping (about 120 grams or measure by volume) to lighten the pudding. Stir gently until smooth. This keeps the pudding layer fluffy instead of dense.
- Tip: whisk with a balloon whisk or use an electric mixer on low for about 30 seconds if you want an ultra-smooth finish.
Spread the pudding layer and chill briefly
- Spread the pudding mixture evenly over the arranged graham crackers in the pan. Use an offset spatula or the back of a spoon to smooth the top so the layer is uniform.
- Place the pan in the freezer for 15 minutes. This short chill firms the pudding so the next creamy layer won’t sink into it.
Make the cream cheese–marshmallow layer
- While the pudding chills, beat together the 140 grams of softened cream cheese and the 198 grams of marshmallow creme in a separate bowl until smooth and lump-free. A handheld mixer or stand mixer makes this quick and silky.
- Fold in the remaining whipped topping (the rest of the 225 grams, after you used 1/2 cup earlier). Gently fold to keep the mixture airy — you want it light, not deflated. If you like, stir in lemon zest now for extra brightness.
- Tip: If your cream cheese wasn’t softened, microwave it for 8–10 seconds to make mixing easier. Don’t melt it; it should still be cool but soft.
Assemble the top layers
- Remove the pan from the freezer after 15 minutes. Spread the cream cheese–marshmallow mixture evenly over the chilled pudding layer.
- Arrange the remaining graham cracker squares in rows on top of this cream layer. Press them gently but don’t push down hard — you want them to sit on top, not sink through.
- Tip: if a few crackers crack, that’s okay; tuck pieces in and smooth the filling around edges to keep the bars neat.
Freeze until firm
- Cover the pan tightly with aluminum foil or press plastic wrap over the top, making sure it’s sealed well so the flavors don’t pick up freezer odors.
- Freeze for at least 6 hours, or ideally overnight, until the layers are completely firm and chilled through.
Slice and serve
- When ready to serve, lift the bars out using the parchment overhang and place on a cutting board. Let them sit at room temperature for 5 minutes to make cutting easier.
- Using a sharp knife (wipe the blade between cuts for clean edges), cut into 12 pieces. Serve chilled. If the bars soften too much while serving, return leftovers to the freezer in an airtight container.
- Tip: For extra-polished slices, dip the knife in hot water and dry it before each cut.

If you want method inspiration or other freezer-friendly dessert ideas, I often check out community tips shared by authors like Joe for technique ideas: Joe’s tips and tricks.

Common Mistakes to Avoid

Making Lemon frozen s’mores is delightfully simple, but a few small missteps can affect texture or appearance. Below I explain the most common issues and how to sidestep them.

Mistake 1: Using cold cream cheese

If your cream cheese isn’t fully softened, it will clump when mixed with marshmallow creme and whipped topping. Take it out of the fridge 20–30 minutes ahead, or soften briefly in the microwave in 5–8 second bursts until just pliable.

Mistake 2: Skipping the short freeze between layers

That 15-minute freeze after spreading the pudding is important. Without it, the cream cheese layer can sink into the pudding and make the crackers soggy. Give it that little chill so layers stay distinct.

Mistake 3: Not sealing the pan well in the freezer

If the pan isn’t covered tightly, the bars can absorb freezer smells or develop an icy crust. Use foil or plastic wrap pressed directly against the surface if possible, then add a layer of foil for a solid seal.

Serving Suggestions for Lemon frozen s’mores

These bars are lively and bright on their own, but a few simple serving ideas can make them feel extra special for guests.

I like to keep serving suggestions simple and homestyle — nothing fussy, just comforting additions that pair well with lemon and marshmallow flavors.

Serve with a warm drink

A cup of herbal tea, chamomile, or a mild black tea balances the sweetness and keeps the moment cozy.

Add fresh fruit on the side

Serve with berries (blueberries or raspberries are lovely) or a small citrus salad to echo the lemon notes and add freshness and color.

Present on a platter with contrasts

Arrange bars on a wooden board with a small bowl of extra whipped topping or lemon curd for dipping. The rustic presentation makes these feel like a cozy homemade special.

For extra flavor pairing ideas and other desserts that travel well to potlucks, I sometimes read posts by fellow authors like Blossom who writes about hosting tips that pair perfectly with make-ahead desserts: Blossom’s hosting ideas.

Conclusion

I love how Lemon frozen s’mores strike the balance between nostalgic s’mores flavors and bright citrus — they’re easier than they look, completely customizable, and friendly enough for anyone who’s new to no-bake desserts. If you’re planning a gathering or just want a make-ahead treat to keep in the freezer for warm afternoons, these bars are perfect. And if you want to pair them with a special beverage menu inspired by French-style drinks, you might enjoy browsing the 230 Fifth French drinks menu for ideas to elevate your dessert moment.

FAQs About Lemon frozen s’mores

Q1: How long do Lemon frozen s’mores keep in the freezer?
A1: Lemon frozen s’mores will keep well for up to 2 weeks in the freezer if stored in an airtight container or wrapped tightly with plastic wrap and foil to prevent freezer burn. For best flavor and texture, consume within 7–10 days.

Q2: Can I make Lemon frozen s’mores ahead of time for a party?
A2: Absolutely. This recipe is ideal for make-ahead entertaining — assemble and freeze overnight or up to 48 hours before serving. Just let the pan sit at room temperature for 5–10 minutes before cutting for cleaner slices.

Q3: Can I use homemade whipped cream instead of store-bought for Lemon frozen s’mores?
A3: Yes, you can use stabilized whipped cream (whipped heavy cream with a bit of powdered sugar and optionally a stabilizer like gelatin) as a substitute for commercial whipped topping. Keep in mind homemade whipped cream can soften more quickly, so shorter freezer time before serving may be needed.

Q4: Are Lemon frozen s’mores suitable for kids’ lunches or picnic boxes?
A4: These bars are kid-friendly and make a fun, portable treat for picnics. Keep them chilled in a cooler until serving; they’ll soften at warm temperatures but taste wonderful slightly softened as well.

Q5: How can I make Lemon frozen s’mores with different flavors?
A5: To vary flavors, swap the lemon pudding for vanilla, chocolate, or banana instant pudding and pair with complementary toppings: chocolate pudding with marshmallow and graham is a classic s’mores twist, while vanilla with a berry layer is bright and summery.

Lemon frozen s’mores

A Cozy Start

A Quick Look at This Lemon frozen s’mores Recipe