Caramel Pull-Apart Wreath

By Lorgood

It's monkey bread made easily with Pillsbury® biscuits, and decorated with a festive fruit-snack bow -- an easy wow for the holidays

Ingredients

• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 4 cans (7.5 oz each) Pillsbury® refrigerated biscuits
• 1/2 cup butter or margarine, melted
• 3/4 cup packed brown sugar
• 1 roll Betty Crocker® Fruit by the Foot® strawberry chewy fruit snack (from 4.5-oz box)
• Green and red candy-coated chocolate candies

Details

Servings 12
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

1 Grease or spray 12-cup Bundt® cake pan.

2 Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; place in pan. Mix butter and brown sugar; pour over biscuit pieces.

3 Bake at 350°F for 40 to 45 minutes or until golden brown. Cool 10 minutes. Meanwhile, unroll fruit snack. To shape into a bow, make a 1 3/4-inch loop 5 inches from end; secure by pressing firmly to fruit snack. Make 5 additional loops, with one in center of bow, leaving remainder of fruit snack for ribbon. Press loops together to secure. Set aside.

4 Turn wreath upside down. Place bow on top of wreath. Place red and green candies on wreath for holly and leaves. Pull apart to serve. Serve warm