Introduction

This Brownie Refrigerator Cake is a luscious, no-bake dessert layered with fudgy brownies, creamy cheesecake, and rich pudding. Perfect for gatherings or a simple treat, it combines easy prep with impressive flavor and texture.

A square piece of dessert sits on a white plate with a white marbled surface underneath. The dessert has three clear layers: the bottom layer is dark brown and looks like moist chocolate cake, the middle layer is thick, creamy, and white, and the top layer is a smooth, rich chocolate ganache. On top, there are soft swirls of white whipped cream arranged evenly, sprinkled with dark brown chocolate shavings and curls scattered on the plate and surface around the dessert. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a richer pudding layer, use half-and-half or whole milk instead of skim milk.
You can substitute flavored pudding varieties like mocha or caramel to customize your cake.
Try adding chopped nuts between layers for extra texture and flavor.
If you prefer, use homemade brownies instead of a mix for a personalized touch.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Keep chilled until ready to serve to maintain the creamy texture. Leftovers can be gently reheated if desired, but this cake is best enjoyed cold.

How to Serve

A square slice of layered chocolate dessert sits on a white rectangular plate with chocolate shavings around the edges. The bottom layer is a dark, dense chocolate cake, topped by a thick layer of white creamy filling. Above that is a thin dark chocolate layer, then another thick white cream layer with swirls of whipped cream and dark chocolate shavings on top. The dessert looks soft and rich, with smooth and fluffy textures, all against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake actually benefits from sitting in the fridge for a few hours or overnight, allowing the layers to set and the flavors to meld perfectly.

What if I don’t have whipped topping?

You can substitute whipped cream or homemade whipped cream if preferred, but be sure it’s stable enough to hold the layers together.

Brownie Refrigerator Cake Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

This Brownie Refrigerator Cake is a decadent no-bake layered dessert featuring fudgy brownies topped with a creamy cream cheese layer, rich chocolate and vanilla puddings, and fluffy whipped topping. Finished with chocolate shavings or syrup, it’s the perfect chilled treat for warm days or any special occasion.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Brownie Layer

1 brownie mix (9×13 pan size)
1 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

Prepare Brownies: Follow the package instructions to prepare the brownie batter, adding one extra-large egg to make the brownies fudgier. Bake in a 9×13 pan as directed. Allow the brownies to cool completely in the pan before proceeding.
Make 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 well combined. Spread this cream cheese mixture evenly over the fully cooled brownies.
Prepare Pudding Layer: In a separate bowl, whisk together both the chocolate and vanilla instant pudding mixes with 3 1/2 cups of cold milk. Beat until the pudding thickens. Once ready, spread this pudding evenly over the cream cheese layer.
Add Whipped Topping Layer: Spread the remaining container (8 oz) of whipped topping evenly over the pudding layer, smoothing the surface for an attractive finish.
Garnish and Chill: Garnish the top of the cake with chocolate shavings made from a Hershey bar or drizzle with chocolate syrup as desired. Refrigerate the assembled 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 batter gives it a richer, fudgier texture.
Make sure the brownies are completely cooled before adding the cream cheese layer to prevent melting.
Use cold milk when preparing pudding to ensure it sets properly.
The dessert is best served chilled and can be refrigerated for up to 2 days.
For a lighter option, you can use low-fat cream cheese and whipped topping varieties.

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