Brownie Refrigerator Cake You Gotta Try in Your Pressure Cooker
A rich and creamy layered brownie dessert using the magic of your pressure cooker and refrigerator for an irresistible treat.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish 9x13 inch, greased
- 1 Whisk
Ingredients
Main ingredients
- 1 box Brownie mix 18.5 ounce, solid and fudgy
- 1 Extra-large egg for binding
- 8 ounces Cream cheese softened
- 1 cup Powdered sugar for smooth sweet layer
- 2 containers 16 ounces Cool Whip Frozen Whipped Topping
- 1 package Instant chocolate pudding mix 3 ounce
- 1 package Instant vanilla pudding mix 3 ounce
- 3 ½ cups Milk to mix puddings
- Hershey candy bar or chocolate syrup for garnish
Instructions
Instructions
- Preheat oven according to brownie mix package directions.
- Prepare brownie mix using the extra-large egg according to package instructions.
- Pour batter into greased 9x13 inch baking dish and bake until done.
- Cool brownies completely before proceeding.
- Beat softened cream cheese with powdered sugar until smooth.
- Fold in one container of Cool Whip into the cream cheese mixture.
- Spread cream cheese mixture evenly over the cooled brownie layer.
- Whisk chocolate and vanilla pudding mixes with milk until thickened, about 2 minutes.
- Spread pudding layer over the cream cheese layer.
- Top with remaining container of Cool Whip, spreading evenly.
- Garnish with grated Hershey’s candy or chocolate syrup.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Refrigerate leftovers up to 3 days in airtight container. Freeze slices wrapped in plastic wrap and foil for longer storage.