1 1/2 cups skim milk
1/2 cup dark chocolate chips
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 container (6 oz) Yoplait® Greek Fat Free honey vanilla yogurt
1 1/2 cups frozen (thawed) reduced-fat whipped topping
1 1/2 cups fresh raspberries
1. In small saucepan, combine 1/4 cup of the milk and the chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.
2. In medium bowl, combine remaining 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.
3. Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.