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The Ultimate No-Bake Brownie Refrigerator Cake with Chocolate Pudding and Cream Cheese Layers

Close-up of a rich, layered brownie refrigerator cake slice with chocolate, cream, and crumb topping.
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Create a decadent, make-ahead Brownie Refrigerator Cake using fudgy brownie layers, rich chocolate pudding, and a tangy cream cheese filling. This no-bake dessert sets beautifully in the fridge, making it perfect for potlucks or any gathering where you need an easy, crowd-pleasing chocolate fix.

Ingredients

Scale
  • 1 (18.25 ounce) box fudgy brownie mix (plus ingredients listed on box for brownies)
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 3 cups cold milk (whole or 2%)
  • 2 cups frozen whipped topping, thawed (or heavy cream, whipped)
  • Chocolate shavings or sprinkles, for topping

Instructions

  1. Prepare and bake the brownies according to the package directions using a 9×13 inch baking pan. Let the brownies cool completely in the pan.
  2. Once cool, cut the brownies into uniform squares or crumble them into coarse pieces, depending on your desired layer style. Set aside.
  3. Prepare the cream cheese layer: In a large bowl, beat the softened butter and softened cream cheese together with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract. Beat until the mixture is light and fluffy. Set aside.
  4. Prepare the chocolate pudding layer: In a separate medium bowl, whisk the instant chocolate pudding mix with the cold milk for about two minutes, until the mixture begins to thicken. Let it sit for five minutes to fully set.
  5. Assemble the Brownie Refrigerator Cake in a large trifle dish or a 9×13 inch pan lined with plastic wrap for easy removal.
  6. Create the first layer by spreading half of the prepared brownie pieces evenly across the bottom of the dish.
  7. Spread the entire cream cheese mixture evenly over the brownie layer.
  8. Top the cream cheese layer with half of the prepared chocolate pudding.
  9. Add the remaining brownie pieces over the pudding layer.
  10. Gently spread the remaining chocolate pudding over the second brownie layer.
  11. Spread the thawed whipped topping evenly over the top layer.
  12. Cover the dish tightly with plastic wrap. Chill the **brownie refrigerator cake** in the refrigerator for at least 6 hours, or preferably overnight, to allow the layers to set firmly.
  13. Before serving, garnish the top with chocolate shavings or sprinkles. Slice and serve this **chilled chocolate dessert** cold.

Notes

  • For a richer flavor, you can use homemade fudgy brownies instead of a mix.
  • If you want a firmer cream cheese layer, use only 6 ounces of milk when making the pudding, or add 4 ounces of softened cream cheese to the whipped topping.
  • This **make ahead chocolate cake** stores well, covered, in the refrigerator for up to four days.

Nutrition

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