Strawberry Cheesecake Monkey Bread

By MooK

Ingredients

• 2 cans Pillsbury Grands! biscuit dough
• 1/4 c. graham cracker crumbs
• 1/4 c. sugar
• 1 c. white chocolate chips
• 2 Tbsp. butter, softened
• 1 (21 oz.) can strawberry pie filling
• 4 Tbsp. butter
• 3/4 c. powdered sugar
• 3 oz. cream cheese
• 1 1/2 Tbsp. fat free half & half (or milk)
• 1/2 tsp. lemon juice

Preparation

Step 1

Unroll biscuits and cut into quarters or sixths.
In small bowl, mix ¼ c. graham cracker crumbs, ¼ c. sugar, and 2 Tbsp. softened butter until crumbly. Pour into gallon-size Ziploc bag, add cut biscuits, and shake to coat.

In a medium saucepan, mix 1 can strawberry pie filling and 4 Tbsp. butter. Bring to a low boil and stir for 1-2 min. Remove from heat.
Pour strawberry sauce over biscuit mixture, add white chocolate chips, and stir gently to combine.

Pour biscuits and sauce into a greased bundt pan. Place the bundt pan on a baking sheet and bake at 350 degrees for 45 min, or until golden brown.
While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.

Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
Drizzle with icing; serve warm.