Cookies and Cream Monkey Bread

Cookies and Cream Monkey Bread- this amazing pull-apart monkey bread is loaded with crushed oreo cookies, white chocolate chips, and buttery biscuit pieces.

Prep Time15

Cook Time25

Total Time40

Course: Bread, Breakfast

Cuisine: American

Keyword: monkey bread, oreos, refrigerated biscuits

Servings:

Equipment

Ingredients

16 double stuffed oreo cookies, coarsely crushed
2 (8-count) tubes Grands refrigerated biscuits
1/2 cup butter melted
1 (4.2-ounce) box cookies & cream pudding mix
1 cup white chocolate chips

Cream Cheese Glaze

4 ounces cream cheese softened
2 cups confectioners' sugar
2 1/2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Liberally spray a bundt pan with baking spray with flour and preheat the oven to 350 degrees.
Sprinkle 1/4 of the oreo cookie crumbs in the bottom of the bundt pan.
Cut each biscuit in fourths.
In a medium bowl, stir together pudding mix (dry) and remaining oreos.
Dip each biscuit piece in butter and coat in oreo crumb mixture. Place half the pieces in the bundt pan. Sprinkle half the white chocolate chips over them.
Place remaining biscuit pieces in the bundt pan. Scatter any remaining oreo mixture on top and drizzle on any remaining melted butter.
Bake for 25 to 35 minutes or until golden on top. Let sit in the pan for 10 minutes and then invert onto a serving platter.
To make cream cheese glaze, beat cream cheese with an electric mixer until creamy.
Beat in confectioners' sugar, milk, and vanilla.
Place in a ziptop bag. Snip the corner and drizzle over the monkey bread.

Notes

When you remove it from the oven, poke it and take a peak at the middle to make sure it is not still doughy inside.

If the outside starts to get too brown before the inside is fully cooked, loosely cover it with foil.

Nutrition