No-Bake Layered Brownie Dessert
An easy, crowd-pleasing chocolate dessert made with fudgy brownies, chocolate pudding, and whipped topping, chilled for a rich and satisfying treat.
Ingredients
Brownie Layer
- 1 batch Fudgy brownies — store-bought or homemade, cut into bite-size pieces Use slightly underbaked brownies for better texture.
Pudding Layer
- 1 package Chocolate pudding mix (instant or cook-and-serve) Follow instructions for milk amount on the package.
- 2 cups Milk Whole milk makes a richer pudding.
Whipped Topping
- 1 container Whipped topping (store-bought Cool Whip or homemade) Stabilized with a bit of cream cheese or powdered sugar if made at home.
Garnish
- to taste Chocolate shavings, sprinkles, or cocoa nibs For garnish.
Instructions
Preparation
- Bake or buy fudgy brownies and allow to cool completely, then cut them into 1-inch pieces.
- In a bowl, whisk the chocolate pudding mix with the amount of milk called for on the package until it thickens. If using cook-and-serve, prepare and cool slightly.
Layering
- Arrange half of the brownie pieces evenly across the bottom of your serving dish. Press gently to form a base.
- Spoon half of the chocolate pudding over the brownies and smooth into an even layer.
- Spread a layer of whipped topping over the pudding using an offset spatula for a neat finish.
- Lay the remaining brownie pieces on top of the whipped topping. Cover with the rest of the pudding, then finish with the remaining whipped topping.
- Sprinkle chocolate shavings, sprinkles, or cocoa nibs over the top for texture and presentation.
- Refrigerate for at least 2 hours, preferably 4, so the pudding firms and flavors meld. Serve chilled.
Notes
Best served in a large trifle bowl for family-style scoops or portioned into individual glasses. Pair with coffee or milk. Store leftovers in an airtight container for up to 3-4 days. Freezing is not recommended.