Brownie Refrigerator Cake Recipe

Introduction

This Brownie Refrigerator Cake is a delightful no-bake dessert perfect for chocolate lovers. Layers of fudgy brownies, creamy filling, and rich pudding come together to create an indulgent treat that’s easy to assemble and sure to impress.

Ingredients

• 1 brownie mix (9×13 pan size)
• 1 additional extra-large egg
• 1 package cream cheese (8 oz), softened
• 1 cup powdered sugar
• 2 containers whipped topping (8 oz each)
• 1 package chocolate instant pudding (3 oz)
• 1 package vanilla instant pudding (3 oz)
• 3 1/2 cups milk
• 1 Hershey bar (for shavings) or chocolate syrup

Instructions

1. Step 1: Prepare the brownies according to package directions, adding the extra egg for a fudgier texture. Allow the brownies to cool completely before proceeding.
2. Step 2: In a bowl, beat the softened cream cheese, powdered sugar, and one container of whipped topping until smooth. Spread this cream cheese layer evenly over the cooled brownies.
3. Step 3: Whisk together both the chocolate and vanilla pudding mixes with the milk until thickened. Spread the pudding layer over the cream cheese layer.
4. Step 4: Top the pudding layer with the remaining whipped topping, smoothing it evenly for a clean finish.
5. Step 5: Garnish the top with chocolate shavings made from the Hershey bar or drizzle with chocolate syrup. Refrigerate the cake for at least 2 hours before serving to allow layers to set.

Tips & Variations

• For extra fudginess, swap the milk with half-and-half when preparing the pudding layers.
• Use fresh berries on top for a fruity twist and added color.
• If you prefer a different flavor, substitute vanilla pudding with butterscotch or caramel instant pudding.
• Chill the whipped topping before using for a firmer layer that holds shape better.

Storage

Store the refrigerator cake in an airtight container in the fridge for up to 3 days. Keep it chilled until serving to maintain its texture and freshness. Leftovers can be gently reheated at room temperature for about 10 minutes, but it’s best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of the mix?

Absolutely! Homemade brownies work perfectly—just bake them in a 9×13 pan and make sure they are completely cooled before assembling the cake.

How long does the pudding layer need to thicken?

Instant pudding usually thickens within 2 to 5 minutes of whisking it with milk. Wait until it has a thick, custard-like consistency before spreading it over the cream cheese layer.

Brownie Refrigerator Cake Recipe

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★★★★★

4.6 from 89 reviews

This Brownie Refrigerator Cake is a luscious layered dessert featuring fudgy brownies topped with a creamy blend of cream cheese and whipped topping, finished with a rich chocolate and vanilla pudding layer. It’s easy to prepare with boxed mixes and requires no baking beyond the brownies, making it perfect for a sweet treat that can be chilled and served cold.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 1 brownie mix (9×13 pan size)
• 1 additional extra-large egg

Cream Cheese Layer

• 1 package cream cheese (8 oz), softened
• 1 cup powdered sugar
• 1 container whipped topping (8 oz)

Pudding Layer

• 1 package chocolate instant pudding (3 oz)
• 1 package vanilla instant pudding (3 oz)
• 3 1/2 cups milk

Topping and Garnish

• 1 container whipped topping (8 oz)
• 1 Hershey bar (for shavings) or chocolate syrup

Instructions

1. Prepare the Brownies: Follow the package directions for the brownie mix, but add one extra-large egg to the batter to achieve a fudgier texture. Pour into a 9×13 pan and bake as directed. Once baked, allow the brownies to cool completely before proceeding.
2. Make the Cream Cheese Layer: In a mixing bowl, combine the softened cream cheese, powdered sugar, and one container (8 oz) of whipped topping. Mix until smooth and creamy. Spread this mixture evenly over the cooled brownie layer.
3. Prepare the Pudding Layer: In a separate bowl, whisk together the chocolate and vanilla instant pudding mixes with 3 1/2 cups of cold milk until the mixture thickens according to the pudding package instructions. Carefully spread this pudding layer over the cream cheese layer.
4. Top with Whipped Topping: Spread the remaining container of whipped topping (8 oz) evenly over the pudding layer to create a smooth, creamy finish.
5. Garnish and Chill: Decorate the top with chocolate shavings from a Hershey bar or drizzle with chocolate syrup for added flavor and visual appeal. Refrigerate the cake for at least 2 hours to allow the layers to set and flavors to meld before serving.

Notes

• Adding an extra egg to the brownie mix enhances the fudginess of the brownies.
• Make sure the brownies are completely cooled before adding the cream cheese layer to prevent melting or sliding layers.
• Use cold milk when preparing the instant pudding for proper thickening.
• For extra indulgence, consider adding chopped nuts or a drizzle of caramel between layers.
• This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Keywords: brownie refrigerator cake, layered dessert, cream cheese pudding cake, no bake dessert, easy chocolate dessert