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The Ultimate Fudgy Brownie Refrigerator Cake (No-Bake, Layered Cream Cheese & Pudding)

Close-up of a rich slice of brownie refrigerator cake showing alternating dark chocolate cake and white creamy layers.
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Announcing the good news: you can create a decadent, rich, layered chocolate dessert without ever turning on your oven! This Brownie Refrigerator Cake uses pre-made brownies, creamy layers, and the magic of chilling to deliver an impressive, make-ahead treat perfect for any gathering.

Ingredients

Scale
  • 1 (18.3 ounce) box fudge brownie mix (prepared according to package directions for baking, then cooled completely, or use 1 box of store-bought fudgy brownies)
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup cold milk
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/4 cup chocolate syrup (optional, for drizzling)

Instructions

  1. Prepare the brownies according to the package directions. Let them cool completely. If using store-bought brownies, cut them into uniform squares or break them into pieces suitable for layering.
  2. Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
  3. Prepare the pudding layer: In a separate bowl, whisk together the cold milk and instant chocolate pudding mix for about two minutes until it begins to thicken. Let it stand for five minutes.
  4. Gently fold half of the thawed whipped topping into the thickened pudding mixture until just combined.
  5. Assemble the cake: Line an 8×8 inch or 9×13 inch baking dish (depending on desired height) with plastic wrap, leaving an overhang for easy removal later.
  6. Create the first layer using half of your prepared brownie pieces, pressing them gently into the bottom of the dish.
  7. Spread the cream cheese mixture evenly over the brownie layer.
  8. Top the cream cheese layer with the chocolate pudding and whipped topping mixture. Spread gently.
  9. Add the remaining brownie pieces as the top layer. If you prefer a smooth top, skip this step and use the remaining whipped topping instead.
  10. If using the optional chocolate syrup, drizzle it over the top layer.
  11. Cover the dish tightly with the plastic wrap overhang. Chill the Brownie Refrigerator Cake in the refrigerator for at least 6 hours, or preferably overnight, to allow the layers to set firmly.
  12. When ready to serve, use the plastic wrap overhang to lift the cake out of the dish. Slice and serve cold.

Notes

  • If you want an extra fudgy texture, use a dense, fudgy brownie recipe instead of a box mix.
  • For a richer cream cheese layer, substitute 1/4 cup of the powdered sugar with granulated sugar.
  • This is a fantastic make-ahead dessert; it tastes even better the second day!

Nutrition

Find it online: https://hungryhearld.com/brownie-refrigerator-cake/