Brownie and Yogurt Chocolate Trifle


1box fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2containers (6 oz each) Yoplait Original 99% Fat Free French vanilla yogurt
1container (12 oz) frozen whipped topping, thawed
1box (4-serving size) chocolate instant pudding and pie filling mix
1cup milk
1box (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. 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.