Name: Hot Chocolate Monkey Bread
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: PAM® Baking Spray -; Swiss Miss Milk Chocolate Hot Cocoa Mix, divided - 5 (0.73 ounce) envelopes; Granulated sugar, divided - ½ cup; Parkay® Original Spread-tub, melted - ½ cup; Reduced fat (2%) milk - ¼ cup; Refrigerated jumbo buttermilk biscuits (8 count), quartered - 2 (16 ounce) cans; Reddi-wip® Original Dairy Whipped Topping - 2 (16 ounce) cans

Ingredients for - Hot Chocolate Monkey Bread

1. PAM® Baking Spray

2. Swiss Miss Milk Chocolate Hot Cocoa Mix, divided 5 (0.73 ounce) envelopes

3. Granulated sugar, divided ½ cup

4. Parkay® Original Spread-tub, melted ½ cup

5. Reduced fat (2%) milk ¼ cup

6. Refrigerated jumbo buttermilk biscuits (8 count), quartered 2 (16 ounce) cans

7. Reddi-wip® Original Dairy Whipped Topping 2 (16 ounce) cans

How to cook deliciously - Hot Chocolate Monkey Bread

1 . Stage

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 . Stage

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 . Stage

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