Brownie Refrigerator Cake

Brownie Refrigerator Cake is a decadent, no-bake (or low-bake) dessert that layers fudgy brownies with fluffy whipped topping, creamy pudding, and optional extras like chocolate chips or crushed cookies. It’s chilled until perfectly set, making it cool, rich, and incredibly satisfying—especially when I want an easy dessert that still wows.

Why You’ll Love This Recipe

I love how this cake brings together the best of both worlds: the deep richness of brownies and the cool, creamy layers of a refrigerator dessert. It’s great for making ahead, perfect for potlucks, and totally customizable. Each bite is chocolatey, smooth, and indulgent without being overly complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Brownie mix (plus eggs, oil, and water as called for on the box) or homemade brownies

• Instant chocolate pudding mix

• Milk (for pudding)

• Whipped topping (like Cool Whip, thawed)

• Mini chocolate chips or crushed cookies (optional, for topping)

• Optional: cream cheese or marshmallow fluff for added richness

Directions

1. I bake the brownies according to package instructions (or my favorite homemade recipe), then let them cool completely in a 9×13-inch dish.

2. While they cool, I whisk the pudding mix with cold milk and chill until set—about 5 minutes.

3. Once the brownies are cool, I spread the pudding evenly over the top.

4. I layer the whipped topping over the pudding, smoothing it out with a spatula.

5. I sprinkle mini chocolate chips or cookie crumbles over the top for texture.

6. I cover the dish and refrigerate for at least 4 hours (or overnight) so the layers can meld and set.

Servings and timing

This recipe serves 12–16 people. It takes about 10 minutes to prep (plus brownie baking time) and at least 4 hours to chill—ready in around 5 hours total.

Variations

Sometimes I add a cream cheese layer by mixing softened cream cheese with a bit of powdered sugar and whipped topping, then spreading it over the brownies before adding pudding. I’ve also made a peanut butter version with Reese’s pieces or used vanilla pudding for a lighter chocolate contrast.

storage/reheating

I store this cake covered in the refrigerator for up to 5 days. It stays delicious and chilled the whole time—no reheating needed. I avoid freezing it, as the texture of whipped topping and pudding can change.

FAQs

Can I use store-bought brownies?

Yes, I use bakery brownies if I’m short on time—just make sure they’re soft enough to layer.

Can I make this cake ahead?

Absolutely. I often make it the night before serving to give the flavors time to blend and the layers to firm up.

What kind of pudding works best?

Instant chocolate pudding works great for quick setup. I use regular or sugar-free, depending on what I have.

Can I add fruit?

Yes, I layer sliced strawberries or bananas between the pudding and whipped topping for a fresh twist.

How do I keep the whipped topping fluffy?

I gently spread it over the pudding and avoid overmixing to maintain its light, airy texture.

Conclusion

Brownie Refrigerator Cake is the kind of dessert I turn to when I want something crowd-pleasing, chocolatey, and easy to make ahead. With layers of rich brownie, cool pudding, and soft whipped topping, it’s always a hit—and the variations are endless. Whether I’m serving it at a family gathering or sneaking a slice after dinner, it never disappoints.