Layered Brownie Pudding Dessert Recipe

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Published: February 19, 2021Updated: April 7, 2021Author: Momma Cyd
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Ooey gooey, rich, and chocolatey, this layered brownie pudding dessert hits the spot every time! The perfect easy brownie dessert.
Layered Brownie Pudding Dessert Recipe

Layered brownie pudding dessert is the most amazing decadent brownie pudding dessert I think I’ve ever made. When you think of the best chocolate dessert recipe, that isn’t cake, this one will come to mind. 

Layered Brownie Pudding Dessert slices on plate

This a delicious box brownies recipe that you can make up and bring to your next party or get together. It’s guaranteed to be gone before the party is even done. 

I think brownies are my favorite to make because they are so versatile with flavors and texture. And of course, no one can so no to a brownie. 😉 

If you want to know what I mean, take a look at the many different kinds of brownies we have made! To name a few, Mom’s Famous Marshmallow Brownies Recipe, Chocolate Thin Mint Brownies Recipe (for the Girl Scout lovers), or Homemade S’mores Brownies Recipe. 

Ingredients for Layered Brownie Pudding Dessert

Ingredients Needed For Our Layered Brownie Pudding Dessert:

  • Brownie Mix 
  • All brownie mix ingredients on the box
  • Cream cheese
  • Powdered sugar
  • Cool-whip
  • Instant chocolate pudding
  • Instant vanilla pudding
  • Milk
  • Hot fudge or chocolate syrup
  • Chocolate candy bar (like a Hershey’s bar will work!)

How To Make Our Layered Brownie Pudding Dessert:

Start by mixing together the box brownie mix according to the instructions on the back of the box. 

Ingredients for Layered Brownies

Then, grease a 9×13 inch pan and flour it, then pour the brownie mix into the pan and bake it according to the package.

While the brownies are cooling, mix the softened cream cheese, powdered sugar, and 1 container of the cool whip together until everything is completely combined. 

Cream cheese mixture spread over baked brownies

After the brownies have completely cooled, spread the cream cheese mixture over top of the brownies.

pudding layer spread over cream cheese layer on brownies

Then, blend together the vanilla and chocolate instant pudding, and the milk together and spread it on top of the cream cheese layer. 

Now, top off the pudding layer with the second container of cool whip. 

Chocolate shaving to add to layered brownies

After that is done, top the cool whip layer with chocolate shavings and the chocolate syrup to make it look even more delicious. 

Once all of the layers have been made, refrigerate the decadent brownie until you are ready to serve it. 

NOTE: You can also put this in the freezer and serve it that way as well!

Layered Brownie Pudding Dessert

To Make This Easy Brownie Dessert You Will Need:

  1. 9×13 inch baking pan (I like THIS one)
  2. Medium mixing bowls (2)
  3. Spatula
  4. Whisk
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Easy Pan Release

Have you ever heard of grease cake pan release? It is similar to greasing the pan and then tapping the flour all around the pan, but it combines it all in one easy step. 

If you do a lot of baking, you might find making up some grease cake pan release by If You Give A Blonde A Kitchen, and use it when you need it! It really does take the work out of greasing the pan with the flouring method.

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More Delectable Layered Recipes: 

Easy pudding substitutions:

If you are not a big chocolate lover, you could easily substitute chocolate pudding for other flavors.

We have seen this recipe made with pistachio pudding and lemon pudding.

You can replace the chocolate curls on top with white chocolate, or a cookies and cream bar. So many options to make this dessert to your liking.

Layered Brownie Pudding Dessert
Serves: 24 servings

Layered Brownie Pudding Dessert Recipe

Ooey gooey, rich, and chocolatey, this layered brownie pudding dessert hits the spot every time! The perfect easy brownie dessert.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Print Pin

Ingredients

  • 1 brownie mix (for a 9×13 pan)
  • Ingredients called for on brownie mix (oil, water, eggs)
  • 8 ounces cream cheese 1 package, softened (light cream cheese works great)
  • 1 cup powdered sugar
  • 16 ounces Cool-Whip frozen whipped topping (2) 8 ounce containers, divided
  • 3 ounces instant chocolate pudding mix 1 package
  • 3 ounces instant vanilla pudding mix 1 package
  • 3½ cups milk
  • hot fudge or chocolate syrup
  • 1 plain chocolate candy bar (like a Hereshey's bar)

Instructions

  • Mix brownie mix according to directions and bake in 9×13 inch greased and floured pan.
  • Mix cream cheese, powdered sugar and 1 container whipped topping. Spread cream cheese mixture on top of the cooled brownies.
  • Blend puddings and milk together and carefully spread on top of the cream cheese mixture.
  • Top with second container of whipped topping. Put chocolate shavings and chocolate syrup on top.
  • Refrigerate until ready to serve (we also like to throw this in the freezer for a yummy summer dessert and it is sometimes easier to cut and serve when it's been in the freezer).

Notes

  • Place the candy bar in the freezer at the beginning of your recipe prep, and by the time you make the chocolate curls it will be frozen for the perfect curls. It melts quickly in your warm hand.
  • This layered brownie pudding dessert can be made ahead of time and refrigerated until ready to serve.
  • Use a vegetable peeler for easy and perfect curls, running it along the edge.
  • Cool Whip works better than real whipping cream in this recipe.

Nutrition

Calories: 136 kcal · Carbohydrates: 19 g · Protein: 2 g · Fat: 6 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 17 mg · Sodium: 133 mg · Potassium: 98 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 218 IU · Calcium: 71 mg · Iron: 1 mg

Equipment

  • 9×13-inch Baking Pan
  • Medium Mixing Bowl (2)
  • spatula
  • Whisk

Recipe Details

Course: Dessert
Cuisine: American
Layered brownie pudding dessert on a plate with a fork

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  1. Amber @ The Bewitched Baker says:
    April 4, 2015
    Ooh, tasty! This looks like chocolate cream pie, in cake form. Definitely something that would go over well with kids. :) Thanks for sharing!
  2. Theresa @DearCreatives says:
    April 4, 2015
    Looks good! Can't wait to try the recipe.
  3. Taylor says:
    April 4, 2015
    Wow, looks so tasty! Its always nice to have an easy recipe like this in your back pocket. Taylor http://tspoonfulofsugar.com
  4. Renee Rogers says:
    April 4, 2015
    This recipe is a family heirloom in my family !!! My hubby's aunt made this every family holiday gathering during the 70's, 80's , 90's. and on up until very recently (she is elderly now) and she gave me the recipe in her own handwriting when I first got married in 1977. I just tried to pin this recipe and got a pop-up window saying it is a copyrighted recipe...and would not let me pin it. Not sure why it is copyrighted because I have had it for going on 4 decades now. . Still delicious, and a classic!
  5. Renee Rogers says:
    April 4, 2015
    p.s. Her name for it is simply Four Layer Dessert.
  6. Kylie says:
    April 5, 2015
    How cool to see this recipe! We have one that is pretty similar in my family and we call it Chocolate Yummy, it was a staple at our house on birthdays. Your picture brought on all sorts of nostalgia, thank you so much for sharing this, I'll have to try your version out soon!
  7. rebecca says:
    April 11, 2015
    I've been looking for this recipe!!!! !y grandmother used to make this but it was called piggy pudding
  8. Mo says:
    July 26, 2015
    can you use any kind of nuts(like peanuts) for the crust?
  9. Kay Palmer says:
    July 28, 2015
    My aunt called this "Better than Sex Cake"
  10. Cyd says:
    August 3, 2015
    We have used pecans and walnuts.
  11. Soraya Cornick says:
    August 9, 2015
    I've, also, had this recipe for approximately 35 years. Although, it was called Pistachio Dessert, because of using pistachio pudding rather than chocolate. So delicious!!! No topping sprinkled on it in my recipe. Although, ground pistachios would be yummy!!!
  12. Carolyn Smith says:
    April 6, 2016
    This is what my recipe is called too. It's very yummy!
  13. Diane Herdt says:
    June 19, 2016
    My only problem is 5/8 cup butter is not 10 tablespoons.
  14. Cyd says:
    June 20, 2016
    Hi Diane. There are 10 tablespoons in 5/8 cups. 1 tablespoon equals 1/16 of a cup. 5/8 = 10/16. So you will need 10 tablespoons. Hope this helps. :)
  15. Orly says:
    July 16, 2016
    Hi. I'm from New Zealand. What is cool whip? Thanks so much
  16. Cyd says:
    July 16, 2016
    Cool whip is a non dairy whipped topping. It is found in the freezer section of the grocery store in the US.
  17. Julie Willson says:
    July 18, 2016
    I got the same recipe from my mother-in-law 30 years ago. She called it "Girdle Buster" delicious made with any type of pudding. The recipe is definitely an old one and well past copyright protection laws.
  18. Sandy says:
    May 3, 2018
    I grew up on this. Now I make the crust out of pecan sandies cookies and butter. In the spring/summer I use lemon pudding for a brighter flavor. Yum!
  19. Gloria Scott says:
    June 15, 2018
    I too have had this recipe for about 35 years. We made it either with lemon pudding or chocolate. Both so delicious!
  20. Celeste says:
    June 21, 2018
    Do you think this could be made with whipped cream(homemade) instead of the cool whip?
  21. Cyd says:
    June 21, 2018
    Hi Celeste, a lot of people don't like cool whip. Here is a recipe that you can use in place of cool whip. This Stabilized Whipped Cream uses cream cheese and powdered sugar for thickening so you can use it as a replacement for Cool Whip! Ingredients 4 ounces cream cheese, softened at room temperature 1/3 powdered sugar 1 1/2 teaspoons vanilla 1 cup heavy whipping cream Instructions In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until soft and creamy. In another mixing bowl beat the heavy whipping cream just until soft peaks form. Add the cream cheese and beat until stiff peaks are formed.
  22. Nicole says:
    August 11, 2018
    Too much butter. Should only use 8 tablespoons (half cup).
  23. Kennaanna says:
    August 25, 2018
    I tried making this and my cream cheese layer kept taking the crust up. I had a big mess of mixed cream cheese and crust. Do you think my cream cheese was still too cold or what did I do wrong? It still tasted amazing but not beautiful layers.
  24. Cyd says:
    August 27, 2018
    This recipe is one of our most popular dessert cakes. The crust needs to be completely cooled before adding the cream cheese layer. We like to put spoonfuls of the cream cheese layer all over the whole crust, then gently and carefully spread it around to cover the crust.
  25. Emma says:
    July 12, 2020
    Do you make the pudding before hand? Or put the instant powder mix in with the milk and vanilla?
  26. Cyd says:
    July 17, 2020
    Hi Emma, mix the 2 pudding mixes with the milk and vanilla listed in the recipe ingredients.
  27. Rose Martine says:
    July 27, 2020
    You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting. Regards Rose Martine
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