From READY SET EAT
Featured Brands: PAM, SWISS MISS, PARKAY, REDDI-WIP
Makes 12 servings
This easy monkey bread recipe layers biscuit pieces in between a SWISS MISS chocolate glaze for a pull apart gooey treat, topped with REDDI-WIP.
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 cup reduced fat (2%) milk
2 cans (16 oz each) refrigerated jumbo buttermilk biscuits (8 count), quartered
REDDI-WIP Original Dairy Whipped Topping
1.Preheat oven to 350 degrees. 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.
TIP: If using the large canister of SWISS MISS Milk Chocolate Hot Cocoa Mix, 5 envelopes equals about 1 cup. Each envelope contains 3 tablespoons hot cocoa mix.
Find this recipe and more holiday treats at readyseteat.com