Brownie Refrigerator Cake
This chilled brownie refrigerator cake combines a fudgy brownie base, creamy cheesecake layer, rich chocolate pudding, and fluffy whipped topping for a no-fuss, crowd-pleasing dessert.
Ingredients
For the Brownie Base:
- 1 box brownie mix plus ingredients listed on the box — typically eggs, oil, and water
For the Creamy Layer:
- 8 oz (225g) cream cheese, softened
- 1 cup (120g) powdered sugar
- ½ tsp vanilla extract
- ½ of an 8 oz (225g tub) whipped topping, thawed
For the Chocolate Layer:
- 2 boxes 3.9 oz / 110g each instant chocolate pudding mix
- 3 cups (720ml) cold milk
For the Topping:
- Remaining ½ tub whipped topping thawed
- Chocolate curls or shavings for garnish
Instructions
- Preheat the oven (usually 350°F/175°C) as directed on the brownie mix. Prepare the batter and pour it into a greased 9x13-inch pan.
- Bake for 25–30 minutes, until the top is cracked and a toothpick comes out with moist crumbs. Let it cool completely.
- In a bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. Gently fold in half of the whipped topping. Spread the mixture evenly over the cooled brownie layer.
- Whisk together pudding mix and cold milk for 2 minutes. Let it sit for 2–3 minutes until thick. Spread evenly over the cream cheese layer.
- Spread the remaining whipped topping over the pudding. Smooth the top and garnish with chocolate curls or shavings if desired.
- Cover the dish and refrigerate for at least 4 hours or overnight. Slice into squares and serve cold.