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–+ servings
Homemade brownie refrigerator cake with layers of fudgy brownie, chocolate mousse, creamy vanilla pudding, and whipped cream, topped with chocolate shavings and a fresh raspberry.

Brownie Refrigerator Cake

5 from 1 vote
A no-bake chocolate dream made from layers of fudgy Brownie Refrigerator Cake, silky chocolate pudding, and fluffy cream cheese whipped topping. Born from an oven mishap, this crowd-pleasing refrigerator cake gets better as it chills — perfect for parties or make-ahead desserts.
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Prep Time 25 minutes
Chill Time 3 hours
Total Time 3 hours 25 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Layer
  • 1 batch (9x13 in) Fudgy brownies - Homemade or 16 oz store-bought, cut into 1-inch cubes
Chocolate Pudding Layer
  • 2 boxes (3.9 oz each) Instant chocolate pudding mix - Use cook-and-serve if preferred, cooled
  • 4 cups Whole milk - Cold
  • 1 teaspoon Vanilla extract - Optional for depth
Cream Cheese Whipped Layer
  • 8 oz Cream cheese - Softened to room temperature
  • 1 cup Powdered sugar
  • 2 cups Heavy whipping cream - Cold
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt - Enhances flavor
Optional Toppings
  • 1 cup Mini chocolate chips - Adds crunch
  • ½ cup Chocolate shavings
  • ½ cup Crushed Oreos
  • ¼ cup Hot fudge sauce - For drizzling
  • Extra whipped cream - For serving

Equipment

  • 1 9x13 inch baking dish (Glass or ceramic dish works best)
  • 3 Large mixing bowls (For brownies, pudding, and cream layers)
  • 1 Electric hand mixer (To beat cream cheese and whip cream)
  • 1 Rubber spatula (For folding and spreading layers)
  • 1 Whisk (For pudding)
  • 1 Serrated knife (For cutting brownies)
  • 1 Plastic wrap (To cover while chilling)

Method
 

  1. Cut brownies into 1-inch cubes. Arrange half in the bottom of a 9x13 dish, pressing gently without flattening. The uneven texture helps pudding settle into gaps.
  2. Whisk pudding mix with cold milk for about 2 minutes. Let sit for 5 minutes until thickened. Pour half of the pudding over the brownie layer and spread evenly.
  3. Beat softened cream cheese with powdered sugar until smooth. In a separate bowl, whip cold heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture with vanilla and salt.
  4. Spread half of the cream mixture over pudding. Add remaining brownie pieces, pour over the rest of the pudding, and finish with remaining cream layer.
  5. Cover tightly with plastic wrap touching the surface and refrigerate at least 4 hours or overnight until set and chilled through.
  6. Top with chocolate chips, shavings, or drizzle with fudge sauce. Cut into squares and serve cold.

Nutrition

Serving: 180gCalories: 480kcalCarbohydrates: 48gProtein: 6gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 320mgPotassium: 250mgFiber: 2gSugar: 38gVitamin A: 950IUVitamin C: 0.5mgCalcium: 150mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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