1
box (4-serving size) chocolate instant pudding and pie filling mix
1
cup milk
1
box (6 oz) Nature Valley™ dark chocolate granola thins
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Steps
1
Heat oven to 350°F. Line 13x9-inch pan with foil, and spray with cooking spray.
2
Make brownie batter as directed on box. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour.
3
In medium bowl, mix yogurt and half of the whipped topping (about 2 1/2 cups); blend well. In another medium bowl, beat pudding mix and milk with whisk until thick and smooth. Stir in remaining half of the whipped topping.
4
Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Spread half of the yogurt mixture over brownies in bowl. Coarsely crush 9 of the granola thins; set aside 1/3 cup. Sprinkle remaining granola crumbs over yogurt layer in bowl. Top with all of the pudding mixture. Place remaining brownie squares over pudding. Top with remaining yogurt mixture. Sprinkle remaining 1/3 cup granola crumbs over top. Garnish with 1 remaining granola thin.
5
Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
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This chocolate pleaser can be made up to 24 hours ahead of time. You also can bake the brownies and freeze them tightly covered up to 2 months.
This fabulous crowd-pleasing dessert is extra-special when garnished with chocolate curls or chocolate leaves.
To crush the granola thins, place squares in a resealable food-storage plastic bag; seal. Coarsely crush with wooden spoon or rolling pin.
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Nutrition Facts are not available for this recipe
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Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.