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Brownie Refrigerator Cake

Remember those childhood days when a simple dessert could make your whole week? The kind that tasted like pure joy and was so easy to whip up, you felt like a kitchen wizard? Well, get ready to recapture that magic with this incredible Brownie Refrigerator Cake! It’s layers of pure deliciousness that come together with minimal fuss, perfect for busy weeknights, impromptu get-togethers, or just because you deserve a treat. Trust me, this is one of those recipes that will quickly become a go-to in your dessert repertoire.
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Prep Time 20 minutes
Cook Time 30 minutes
chill 4 minutes
Total Time 4 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 1 box brownie mix plus ingredients on box, with 1 extra-large egg
For the Creamy Layer
  • 1 package cream cheese 8 oz., softened
  • 1 cup powdered sugar
  • 2 containers whipped topping 8 oz. each
For the Pudding Layers
  • 1 package instant chocolate pudding 3 oz.
  • 1 package instant vanilla pudding 3 oz.
  • 3.5 cups milk
For Topping
  • 1 Hershey bar grated or chocolate syrup

Equipment

  • 9x13-inch Baking Dish
  • Medium Mixing Bowl
  • Whisk
  • Spatula
  • Plastic wrap

Method
 

  1. First things first, preheat your oven to the temperature specified on your brownie mix box. While that’s heating up, lightly grease a 9×13-inch baking dish. Now, prepare your brownie batter according to the box instructions, but be sure to add that extra-large egg and mix everything together until it’s just combined. Pour that luscious batter into your prepared dish and bake it according to the package directions. Once they’re out of the oven, let them cool completely. Patience is key here, as you want a solid base to build upon.
  2. In a medium mixing bowl, beat your softened cream cheese until it’s wonderfully smooth and free of lumps. It’s like magic how a little beating can transform it! Gradually add the powdered sugar, continuing to mix until everything is well incorporated and the mixture is nice and creamy. Now, gently fold in one container of the whipped topping. Keep folding until the mixture is light, airy, and smooth. This is going to be the luscious middle layer of our cake.
  3. Carefully spread this glorious cream cheese mixture evenly over the cooled brownie base. Get it right to the edges! Next, in a separate bowl, whisk together the instant chocolate pudding mix, instant vanilla pudding mix, and the milk. Whisk until it’s smooth and starts to thicken – usually just a couple of minutes. Pour this pudding mixture over the cream cheese layer, spreading it out gently so you have an even surface. Finally, spread the remaining container of whipped topping over the pudding layer. Now for the grand finale: sprinkle that grated Hershey bar or drizzle your favorite chocolate syrup all over the top.
  4. Cover the entire cake tightly with plastic wrap. Now comes the hardest part – waiting! Pop it into the refrigerator for at least 4 hours, or even better, let it chill overnight. This allows all the flavors to meld together beautifully and the pudding to set perfectly. Once it’s well-chilled, slice it up and serve. You’ll be amazed at how rich and decadent it tastes for something so simple to make. If you're a fan of easy layered desserts, you might also adore our No-Bake Marshmallow Slice or our vibrant No-Bake Orange Creamsicle Cheesecake.

Notes

The textures might change slightly over time, but it will still be tasty!