Is the beer in a carboy or bucket? If so, bring it out to room temperature and let it warm up, give the carboy a swirl to rouse the yeast 2-4 times a day or whenever you feel like it, exact timing doesn't matter. You have about $20 invested in those 2 packs of yeast? I'm kind of cheap and wouldn't be so quick to give up on it. I'll go out on a limb and predict the yeast will get going if you warm it up, you can gradually decrease the temperature once it starts. No, that's not the best way to do it, but your beer will be OK.
Next time, you just need one pack, some DME and a 1/2 gallon jug to make a good healthy amount of yeast. When I get new lager yeast, I make a starter, brew a 2.5 gallon batch and then pitch that entire yeast cake into the next batch. I usually make 4-5 lager batches in the late winter and that gives me enough lager to last the whole summer. Lager yeast is pretty tough stuff, and when this batch is done you'll be able to brew many more with the slurry.