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Nutrition Facts
Serving Size 145 g
(Approx. 12 Servings)
Amount Per Serving
Calories 550 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 410 mg 17%
Total Carbohydrate 77 g 26%
Dietary Fiber 3 g 12%
Sugars 49 g
Protein 6 g
Vitamin A 10% Iron 8%
Vitamin C 0% Calcium 5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cake of the North
Prep Time
3 h 25 m
Cook Time
25 minutes
Total Time
3 h 50 m
12  People


Recipe makes 12 Servings

16 Oz box triple fudge brownie mix, prepared according to package directions
1/3 cup(s) heavy cream
3 1/2 Oz 60% intense chocolate bar
8 Oz cream cheese, softened
2 Tbsp whole milk
1/2 cup(s) powdered sugar
1 package 3.9 oz instant chocolate pudding, prepared according to package directions and kept in refrigerator
1 package 14.3 oz chocolate sandwich cookies, crushed with 2 tablespoons of salted butter
8 Oz dessert whipped topping
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Preheat oven to 350°F.
Coat a 12- inch spring form pan with non-stick spray and fill with prepared brownie mix and bake about 25 minutes. Once baked, place in freezer while preparing remainder of recipe.
Place cream in a microwave safe container and heat about 30 seconds. Break chocolate bar into segments and place in cream and melt about 3 minutes before stirring to mix until glossy; set aside.
Place cream cheese, 2 tablespoons of milk and 1/2 cup of powdered sugar in stand mixer and mix about 2 to 3 minutes; set aside.
Once brownie has cooled, top evenly with prepared pudding, a layer of half of the crushed sandwich cookies, cream cheese mixture, dessert whipped topping, and all but 2 tablespoons of crushed sandwich cookies. Freeze an hour before topping with chocolate ganache.
Place in freezer until mostly solid.
To serve, place dessert on a cutting board or serving platter. Loosen the ring mold and run a warm knife (warmed in hot water) around outside of dessert to loosen before removing ring completely press remaining crushed sandwich cookies on outside of cake. Slice and serve.


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