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:
- Swiss Miss Milk Chocolate Hot Cocoa Mix: 5 envelopes (0.73 ounce envelopes, divided)
- granulated sugar: 0.5 cup (divided)
- Parkay® Original Spread-tub: 0.5 cup (melted)
- reduced fat (2%) milk: 0.25 cup
- refrigerated jumbo buttermilk biscuits (8 count), quartered: 2 cans (16 ounce cans)
- Reddi-wip® Original Dairy Whipped Topping:
Metric Conversion
Stages of cooking
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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.
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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.
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Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.
