Brownie Refrigerator Cake Recipe

Introduction

This Brownie Refrigerator Cake is a luscious no-bake dessert layered with rich brownies, creamy cream cheese, and smooth pudding. It’s an easy, crowd-pleasing treat perfect for any occasion that you can prepare ahead and chill for maximum flavor.

Ingredients

• 1 box brownie mix (prepared according to package instructions)
• 1 extra-large egg (or as required by brownie mix)
• 1 (8 oz.) package cream cheese, softened
• 1 cup powdered sugar
• 2 (8 oz.) containers whipped topping, divided
• 1 (3 oz.) package instant chocolate pudding
• 1 (3 oz.) package instant vanilla pudding
• 3 ½ cups milk
• 1 Hershey bar (grated) or chocolate syrup for drizzling

Instructions

1. Step 1: Prepare the Brownie Base by preheating the oven according to the brownie mix package. Mix the brownie batter using an extra-large egg and bake in a 9×13-inch pan as directed. Let it cool completely.
2. Step 2: Make the Cream Cheese Layer by beating the softened cream cheese with powdered sugar until smooth. Gently fold in one container of whipped topping and spread this mixture evenly over the cooled brownies.
3. Step 3: Prepare the Pudding Layer by whisking together the chocolate pudding, vanilla pudding, and milk until the mixture thickens. Allow it to set for 5 minutes, then spread it evenly over the cream cheese layer.
4. Step 4: Spread the remaining container of whipped topping evenly over the pudding layer. Garnish the top with grated Hershey’s chocolate or drizzle with chocolate syrup.
5. Step 5: Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set. Slice and serve chilled.

Tips & Variations

• Use homemade brownies instead of a mix for an extra fudgy base and personalized flavor.
• Try adding crushed nuts or chocolate chips between layers for added texture.
• Substitute chocolate syrup topping with caramel sauce for a different twist.
• Make it a fruit dessert by adding sliced strawberries or raspberries on top before serving.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy layers. When ready to serve again, simply slice and enjoy cold—no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any brownie mix for this recipe?

Yes, any boxed brownie mix will work as long as you follow the package instructions. Using an extra-large egg as specified helps ensure the right texture.

Is it possible to make this cake ahead of time?

Absolutely! This cake actually tastes better after chilling for several hours or overnight, as the flavors meld and the layers set perfectly.

Brownie Refrigerator Cake Recipe

Print Recipe

★★★★★

4.4 from 87 reviews

This Brownie Refrigerator Cake is a decadent no-bake dessert featuring a rich brownie base topped with a creamy cream cheese layer, a luscious double pudding layer, and finished with a whipped topping and chocolate garnish. Perfectly chilled, it offers a harmonious blend of textures and flavors that make it an irresistible treat for any occasion.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 1 box brownie mix (prepared according to package instructions)
• 1 extra-large egg (or as required by brownie mix)

Cream Cheese Layer

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

Pudding Layer

• 1 (3 oz.) package instant chocolate pudding
• 1 (3 oz.) package instant vanilla pudding
• 3 ½ cups milk
• 1 (8 oz.) container whipped topping

Topping

• 1 Hershey bar (grated) or chocolate syrup for drizzling

Instructions

1. Prepare the Brownie Base: Preheat the oven according to the brownie mix package instructions. Prepare the brownie batter by mixing the box brownie mix with an extra-large egg (or the amount required by the package). Pour the batter into a 9×13-inch baking pan and bake as directed. Once baked, remove from the oven and let the brownies cool completely to room temperature.
2. Make the Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Gently fold in one 8 oz. container of whipped topping until evenly combined. Spread this mixture evenly over the cooled brownie base.
3. Prepare the Pudding Layer: In another bowl, whisk together the instant chocolate pudding mix, instant vanilla pudding mix, and 3 ½ cups of milk until the mixture starts to thicken. Allow it to sit for 5 minutes to fully set. Once ready, spread the pudding layer evenly over the cream cheese layer.
4. Final Layer & Garnish: Spread the remaining 8 oz. container of whipped topping evenly over the pudding layer. Finish by sprinkling grated Hershey’s chocolate over the top or drizzling with chocolate syrup for an attractive and flavorful garnish.
5. Chill & Serve: Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours to allow the layers to set properly, although overnight chilling is ideal for best flavor and texture. Once chilled, slice into squares and serve chilled.

Notes

• Ensure the brownies are completely cooled before adding the cream cheese layer to prevent melting.
• For a gluten-free option, use a gluten-free brownie mix.
• Use full-fat cream cheese and whipped topping for creamier texture and richer flavor.
• This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
• Substitute the Hershey bar topping with nuts or sprinkles for added texture.

Keywords: Brownie Refrigerator Cake, no-bake dessert, layered dessert, easy chocolate dessert, cream cheese pudding cake