1Heat oven to 350 F (325 F for dark or nonstick pan).
2Grease pan with butter or nonstick spray.
3In a medium bowl, mix brownies as directed for fudge brownies, using water, oil and eggs. Bake as directed. Cool completely, about 1 hour.
4Once brownies are cooled, cut into 1-inch cubes and set aside.
5Then in a medium bowl, beat milk and pudding mixes with whisk for 2 minutes, or until thickened. Stir in 1 cup whipped topping.
6Place 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.
7Sprinkle the top with crushed peppermint and one whole Pretzel Crisps. Refrigerate until ready to serve.