Chilled Brownie Refrigerator Cake
A rich, creamy, no-bake dessert with layers of fudgy brownies, chocolate pudding, and whipped topping, chilled until firm and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box brownie mix (plus ingredients called for on the box)
- 1 additional egg
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cartons (16 oz total) Cool Whip, thawed
- 2 boxes (3.9 oz each) chocolate instant pudding mix
- 3½ cups cold milk
- Mini chocolate chips or chocolate shavings for topping
Instructions
- Preheat oven according to brownie mix directions. Prepare brownie batter as instructed, adding the additional egg. Bake in a greased 9×13-inch pan and let cool completely.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and mix until combined. Fold in 1 carton of Cool Whip until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled brownies.
- In another bowl, whisk together chocolate pudding mixes and cold milk until thickened. Pour over the cream cheese layer, spreading evenly.
- Spread the remaining Cool Whip over the pudding layer, smoothing the top.
- Sprinkle mini chocolate chips or chocolate shavings over the top.
- Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
For a lighter version, use light cream cheese, light Cool Whip, and skim milk. Substitute chocolate shavings for mini chocolate chips if desired. Cake can be made up to 1 day ahead and stored in the refrigerator.
Nutrition
- Calories: 450
- Sugar: 40
- Sodium: 400
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 2
- Protein: 6
- Cholesterol: 40
Find it online: https://www.receipster.com/chilled-brownie-refrigerator-cake-2/