1 box fudge brownie mix
1 – 4 ounce bag Dark Chocolate & Peppermint Pretzel Crisps®
3 cups whole milk
2 packages (3.9 oz.) chocolate instant pudding
1 tub (11 oz.) whipped topping, divided
Crushed peppermint, for garnish


  1. Heat oven to 350 F (325 F for dark or nonstick pan). Grease pan with butter or nonstick spray.
  2. In a medium bowl, mix brownies as directed for fudge brownies, using water, oil and eggs. Bake as directed. Cool completely, about 1 hour.
  3. Once brownies are cooled, cut into 1-inch cubes and set aside.
  4. Then in a medium bowl, beat milk and pudding mixes with whisk for 2 minutes, or until thickened. Stir in 1 cup whipped topping.
  5. Place 1/2 of brownie cubes in 2-qt. bowl. Top with a layer of Dark Chocolate & Peppermint Pretzel Crisps®, followed by half of the pudding mixture and another layer of whipped topping. Repeat all layers.
  6. Sprinkle the top with crushed peppermint and one whole Pretzel Crisps®. Refrigerate until ready to serve.

Recipe courtesy of Recipe Farm