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HOT CHOCOLATE MONKEY BREAD

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 12
INGREDIENTS
  • PAM® Baking Spray
  • 5 envelopes (0.73 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix, divided
  • 1/2 cup granulated sugar, divided
  • 1/2 cup Parkay® Original Spread-tub, melted
  • 1/4 2% cup reduced fat
  • 2 8 count cans (16 oz each) refrigerated jumbo buttermilk biscuits
  • Reddi-wip® Original Dairy Whipped Topping
DIRECTIONS

Preheat oven to 350°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.

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.

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