Easy monkey bread recipe layers biscuit pieces in between a Swiss Miss chocolate glaze for a pull apart gooey treat to top with Reddi-wip.
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
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
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
Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.
Nutrition Facts
Per serving
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