Mango-Pineapple Yogurt Parfaits

Nature Valley™ oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), unwrapped, broken into pieces

to 14 whole macadamia nuts

container (6 oz) Yoplait® Original yogurt French vanilla

1/2

cup frozen (thawed) light whipped topping

tablespoon shredded coconut

tablespoon finely grated white chocolate baking bar

1/2

cup chopped peeled mango

1/2

cup coarsely chopped fresh pineapple or canned pineapple tidbits, well drained

1 1/2

teaspoons honey

White chocolate baking bar curls or shavings, if desired

slices mango

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1

In food processor or gallon-size resealable food-storage plastic bag, place granola bars and nuts; process or pound with meat mallet until crushed.
2

In small bowl, stir yogurt, whipped topping, coconut and grated baking bar until well blended. In another small bowl, gently toss chopped mango, pineapple and honey until coated.
3

In two 12 to 14-ounce tulip-shaped parfait glasses, alternately spoon about 3 tablespoons granola mixture, 1/4 cup yogurt mixture and 1/4 cup fruit mixture; repeat layers. Top parfaits with remaining granola mixture. Garnish each with white chocolate curls and two mango slices. Serve immediately.