Ingredients:

• 1 cup plain Greek yogurt
• ½ cup cold milk
• 1 box instant vanilla pudding
• 1 tsp. vanilla extract
• 2 ½ cups frozen whipped topping, thawed, divided
• 1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided
• 8 ready-to-eat brownies, 1 (16 oz.) pound cake or 1 angel food cake

Directions:

1. To make the filling, mix the yogurt, milk and vanilla in a medium bowl until well blended. Sprinkle the box of instant pudding of the mixture and stir with a wire whisk for about 1 minute. Mixture will be thick. Fold in whipped topping and 1 cup of Andes Baking Chips until well blended, refrigerate until ready to serve.
2. When ready to serve your individual trifles, cut the cake into ¾” – 1” cubes, 8-10 per serving. Place 4-5 pieces of the cake in the bottom of a glass container, spoon about ½ cup of filling over the cake, followed by another layer of cake. Top with whipped cream and sprinkle with baking chips.

Use your imagination and add nuts, syrups, or decorative toppings to make this recipe your own!

Yield:

About 6-8 servings

(Lower Calorie Version )

Ingredients:

• 1 cup Fat-Free, plain Greek yogurt
• ½ cup cold 1% milk
• 1 box, Fat-Free, Sugar Free instant vanilla pudding
• 1 tsp. vanilla extract
• 2 ½ cups Fat-Free frozen whipped topping, thawed, divided
• 1 package (10 oz.) Andes Crème de Menthe Baking Chips, divided
• 1 angel food cake

To make the filling, mix the yogurt, milk and vanilla in a medium bowl until well blended. Sprinkle the box of instant pudding of the mixture and stir with a wire whisk for about 1 minute. Mixture will be thick. Fold in whipped topping and 1 cup of Andes Baking Chips until well blended, refrigerate until ready to serve.

When ready to serve your individual trifles, cut the cake into ¾” – 1” cubes, 8-10 per serving. Place 4-5 pieces of the cake in the bottom of a glass container, spoon about ½

cup of filling over the cake, followed by another layer of cake. Top with whipped cream

and sprinkle with baking chips.

Yield:

About 6-8 servings