Go Back
–+ servings
A square slice of Brownie Refrigerator Cake on a white plate, showing its rich layers and deep color from the espresso-infused chocolate.

Easy Brownie Refrigerator Cake

Rebecca Blumer
This easy, layered dessert features a chewy brownie base, a tangy cream cheese layer, silky pudding, and a fluffy whipped topping. It's a guaranteed crowd-pleaser for any potluck or holiday, and tastes even better made a day ahead.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling & Chilling Time 5 hours
Total Time 5 hours 45 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 480 kcal

Equipment

  • 9x13-inch Pan
  • large bowl
  • Wire rack
  • Electric Mixer
  • Whisk

Ingredients
 

  • 1 box (18.5 ounce) brownie mix
  • 1 extra-large egg
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 2 (8 ounce) containers Cool Whip Frozen Whipped Topping, thawed
  • 1 package (3 ounce) instant chocolate pudding mix
  • 1 package (3 ounce) instant vanilla pudding mix
  • 3 1/2 cups milk cold
  • 1 Hershey candy bar or chocolate syrup, for garnish

Instructions
 

Prepare the Brownie Base

  • Preheat your oven and prepare a 9x13-inch pan according to the brownie mix package directions. Prepare the batter as directed on the box, adding the extra-large egg along with the other required ingredients.
  • Bake the brownies in the prepared pan following the package timing. Once baked, set the pan on a wire rack and allow the brownies to cool completely.

Build the Cream Cheese and Pudding Layers

  • In a large bowl, use an electric mixer to beat the softened cream cheese with the powdered sugar until the mixture is smooth and free of lumps. Gently fold in one container of thawed Cool Whip, then spread this mixture evenly over the cooled brownie base.
  • In another bowl, whisk together the instant chocolate pudding mix and instant vanilla pudding mix. Pour in the cold milk and whisk for about 2 minutes, until the mixture thickens. Pour it over the cream cheese layer and spread gently to create an even layer.

Finish and Chill

  • Spread the second container of thawed Cool Whip over the pudding layer in an even blanket.
  • Garnish with chocolate shavings from the Hershey bar or a drizzle of chocolate syrup. Cover the pan and refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

Pro Tip: For the best flavor and cleanest slices, let the dessert chill overnight. This allows the layers to set firmly and the flavors to meld.
Serving Tip: To get perfect, bakery-style squares, use a large, sharp knife. Dip it in hot water and wipe it dry between each cut.
Flavor Boost: For a deeper chocolate flavor, whisk 1 teaspoon of instant espresso powder into the dry brownie mix and 1/2 teaspoon into the dry pudding mixes. It enhances the chocolate without adding a coffee taste.
Storage: Keep the cake covered in the refrigerator for 4 to 5 days. It also freezes well for up to 3 months; just thaw it in the refrigerator overnight before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 480kcalCarbohydrates: 60gProtein: 6gFat: 25gSaturated Fat: 14gCholesterol: 60mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 45gCalcium: 80mgIron: 2mg
Keyword brownie cake, icebox cake, layered dessert
Tried this recipe?Let us know how it was!