Brownie and Yogurt Chocolate Trifle

Ingredients

• 1 box brownie mix 
• 1 serving vegetable oil for on brownie mix box
• 12 oz vanilla yogurt fat free french 99%
• 12 oz non-dairy whipped topping frozen thawed
• 1 box peach pie filling instant (4-serving size)
• 1 cup milk 
• 6 oz keebler® town house toppers® wheat crackers dark

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil

Directions

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.
3. Spread batter in pan.
4. Bake as directed on box. Cool completely, about 1 hour.
5. 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.
6. Cut brownies into 1-inch squares.
7. Place half of the squares in bottom of 3-quart glass bowl.
8. Spread half of the yogurt mixture over brownies in bowl. Coarsely crush 9 of the granola thins; set aside 1/3 cup.
9. Sprinkle remaining granola crumbs over yogurt layer in bowl. Top with all of the pudding mixture.
10. Place remaining brownie squares over pudding. Top with remaining yogurt mixture.
11. Sprinkle remaining 1/3 cup granola crumbs over top.
12. Garnish with 1 remaining granola thin.
13. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.