Hot Chocolate Monkey Bread

Ingredients

• PAM® Baking Spray
• 5 envelopess Swiss Miss Milk Chocolate Hot Cocoa Mix , 0.73 ounce
• 0.5 cups granulated sugar , divided
• 0.5 cups Parkay® Original Spread-tub , melted
• 0.25 cups reduced fat , 2%
• 2 cans refrigerated jumbo buttermilk biscuits , 16 ounce
• Reddi-wip® Original Dairy Whipped Topping

Instructions

1. 1

   Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.

2. 2

   Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.

3. 3

   Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.