Hot Chocolate Monkey Bread - cooking recipe

Ingredients

PAM(R) Baking Spray
5 (0.73 ounce) envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix, divided
1/2 cup granulated sugar, divided
1/2 cup Parkay(R) Original Spread-tub, melted
1/4 cup reduced fat (2%) milk
2 (16 ounce) cans refrigerated jumbo buttermilk biscuits (8 count), quartered
Reddi-wip(R) Original Dairy Whipped Topping

Preparation

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.
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.