Hot Chocolate Monkey Bread

Name: Hot Chocolate Monkey Bread
Prep time: 15 min
Total time: 50 min
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 cup reduced fat (2%) milk; 2 cans (16 oz each) refrigerated jumbo buttermilk biscuits (8 count), quartered; Reddi-wip® Original Dairy Whipped Topping

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Prep Time: 15 minutes

Total: 50 minutes

Servings: 12

Author : ReadySetEat

oven christmas

Ingredients

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PAM® Baking Spray5 envelopes (0.73 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix, divided1/2 cup granulated sugar, divided1/2 cup Parkay® Original Spread-tub, melted1/4 cup reduced fat (2%) milk2 cans (16 oz each) refrigerated jumbo buttermilk biscuits (8 count), quarteredReddi-wip® Original Dairy Whipped Topping

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Instructions

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Step 1

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.

Step 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.

Step 3

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