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Ultimate No-Bake Fudgy Brownie Refrigerator Cake with Cream Cheese & Chocolate Pudding Layers

A decadent slice of brownie refrigerator cake showing layers of dark brownie, cream filling, chocolate mousse, and whipped topping.
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Make this decadent Brownie Refrigerator Cake, a rich, no-bake dessert perfect for parties or make-ahead preparation. It features fudgy brownie layers alternating with creamy fillings, setting perfectly after chilling in the refrigerator.

Ingredients

Scale
  • 1 (18.25 ounce) package fudge brownie mix (plus ingredients listed on box for fudgy brownies)
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 2 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/4 cup chocolate chips or shavings for garnish

Instructions

  1. Prepare the brownies according to the package directions for a fudgy result. Bake in a 9×13 inch pan. Let the brownies cool completely in the pan.
  2. Once cool, cut the brownies into uniform squares or rectangles that will fit snugly in the bottom of an 8×8 inch or 9×9 inch square pan, depending on how thick you want the layers. Set aside.
  3. Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy. Set aside.
  4. Prepare the chocolate pudding layer: Whisk the instant chocolate pudding mix with the cold milk for about two minutes until it begins to thicken. Let it stand for five minutes.
  5. Assemble the cake in the serving dish (you can line it with parchment paper for easy removal, or assemble directly in the dish). Place a single layer of brownie pieces on the bottom.
  6. Spread half of the cream cheese mixture evenly over the brownie layer.
  7. Top the cream cheese layer with half of the prepared chocolate pudding.
  8. Add a second layer of brownie pieces over the pudding.
  9. Spread the remaining cream cheese mixture over the second brownie layer.
  10. Top with the remaining chocolate pudding.
  11. Spread the thawed whipped topping evenly over the pudding layer.
  12. Sprinkle the top with chocolate chips or shavings.
  13. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the layers to set firmly.
  14. Slice and serve this crowd-pleasing chocolate dessert cold.

Notes

  • For an easier assembly, you can bake the brownies in a slightly larger pan and cut them into strips to line the bottom and middle layers, rather than squares.
  • If you prefer a stronger chocolate flavor, use chocolate milk instead of regular milk when preparing the pudding mix.
  • This make-ahead chilled cake tastes best when it has set for a full 8 hours in the refrigerator.

Nutrition

Find it online: https://mayaplate.com/brownie-refrigerator-cake/