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Ultimate No-Bake Brownie Refrigerator Cake

A rich, layered slice of brownie refrigerator cake featuring a dark brownie base, creamy white layer, chocolate mousse, and whipped topping.
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Create a decadent, layered chocolate dessert that requires no oven time. This easy brownie refrigerator cake combines fudgy brownies, creamy filling, and whipped topping for a perfect make-ahead treat.

Ingredients

Scale
  • 1 (18.25 ounce) box fudgy brownie mix, prepared and cooled
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar (for whipped cream)
  • 1 teaspoon vanilla extract (for whipped cream)
  • Chocolate shavings or cocoa powder, for topping

Instructions

  1. Prepare the brownies according to package directions using a 9×13 inch pan. Let the brownies cool completely, then cut them into uniform squares or crumble them coarsely.
  2. Prepare the instant chocolate pudding according to package directions, using 1 cup of cold milk. Whisk until slightly thickened, about 2 minutes. Set aside.
  3. In a large bowl, beat the softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until the mixture is smooth and creamy. This forms your cheesecake layer.
  4. Gently fold the prepared chocolate pudding into the cream cheese mixture until just combined. Do not overmix.
  5. In a separate bowl, beat the cold heavy whipping cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. This is your whipped topping.
  6. Assemble the brownie refrigerator cake in a 9×13 inch dish (or a springform pan for cleaner slices). Start with a layer of brownie pieces covering the bottom.
  7. Spread half of the creamy pudding-cream cheese mixture evenly over the brownie layer.
  8. Add a second layer of brownie pieces over the cream cheese layer.
  9. Spread the remaining half of the cream cheese mixture over the second brownie layer.
  10. Top the cake with the prepared whipped cream, spreading it evenly to cover the entire surface.
  11. Sprinkle the top with chocolate shavings or dust lightly with cocoa powder.
  12. Cover the dish tightly with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, to allow the layers to set firmly.
  13. Slice and serve this easy refrigerator cake cold.

Notes

  • Using pre-made, dense, fudgy brownies works best for structure in this no bake brownie dessert.
  • For a richer cream cheese layer, substitute half of the instant pudding with softened mascarpone cheese.
  • If you want a quicker assembly, you can use a tub of frozen whipped topping instead of making your own whipped cream.

Nutrition

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