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Decadent Brownie Refrigerator Cake: Easy No-Bake Dessert

A decadent slice of brownie refrigerator cake featuring multiple layers of dark cake, chocolate mousse, and white cream, topped with chocolate shavings.
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You can create this rich, layered Brownie Refrigerator Cake without turning on your oven. This no-bake dessert combines fudgy brownies, creamy filling, and pudding for a simple, make-ahead treat perfect for any gathering.

Ingredients

Scale
  • 1 (18.25 ounce) box chocolate cake mix (to make brownies)
  • Ingredients listed on cake mix box (usually eggs, oil, water)
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 (3.9 ounce) box instant chocolate pudding mix
  • 2 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/4 cup chocolate chips or shavings, for topping

Instructions

  1. Prepare the brownies using the cake mix and ingredients listed on the box. Bake according to package directions for a 9×13 inch pan. Let the brownies cool completely in the pan.
  2. Once cool, cut the brownies into even squares or rectangles. You will use these as the bottom layer in your serving dish.
  3. Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until the mixture is smooth and creamy. Set aside.
  4. Prepare the pudding layer: In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for about two minutes, until the mixture begins to thicken. Let it sit for five minutes to set further.
  5. Assemble the cake in a 9×13 inch dish or a similar sized serving container. Place a layer of the cut brownies on the bottom.
  6. Spread half of the cream cheese mixture evenly over the brownie layer.
  7. Top the cream cheese layer with half of the prepared chocolate pudding.
  8. Add a second layer of brownies over the pudding.
  9. Spread the remaining cream cheese mixture over the second brownie layer.
  10. Top with the remaining chocolate pudding layer.
  11. Spread the thawed whipped topping evenly over the top layer.
  12. Sprinkle the chocolate chips or shavings over the whipped topping.
  13. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the layers to set firmly.
  14. Slice and serve this chilled brownie dessert cold.

Notes

  • You can substitute store-bought brownies if you want to skip the initial baking step entirely.
  • For a richer flavor, use heavy cream instead of milk when making the instant pudding.
  • If you want a chocolate cheesecake layer, use 8 ounces of softened cream cheese mixed with 1/2 cup powdered sugar and 1/2 cup of the whipped topping instead of the butter and vanilla.

Nutrition

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