Brownie and Yogurt Chocolate Trifle

 

1

box Betty Crocker® fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

2

containers (6 oz each) Yoplait Original 99% Fat Free French vanilla yogurt

1

container (12 oz) frozen whipped topping, thawed

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

• 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.