Ingredients
- 2 cans of refrigerator biscuit dough
- 1 can of Strawberry Pie Filling
- ½ C sugar
- ½ C butter melted
- Wilton candy eyeballs
- 1 C sweetened whipped cream or Cool Whip
- Adam's Extract Red Food Coloring optional
Step by Step
- Pop open the refrigerator biscuits and try not to scare your self. Cut each of the biscuits into 4 pieces. Set aside.
- Open the pie filling and pour over a strainer. Push the jelly through the strainer into a bowl and reserve the fruit. Open the biscuit pieces and add a small amount of fruit to the center and pinch close. You'll know how much is enough or too much when it oozes out the sides.
- Preheat the oven to 350F and add nonstick baking spray to a large bundt pan.
- Sprinkle the dough pieces with sugar and place them into the bundt pan. Pour the melted butter over top and bake for 45 - 60 minutes.
- Remove from oven and cool for 10 minutes. Turn the monkey bread out on to a serving plate and cool for an hour.
- Use the reserved pie filling jelly and spoon over top of the bread. accessorize with Wilton candy eyeballs.
- Serve with "spinal fluid" by mixing the pie filling jelly with sweetened whipped cream or cool whip.
My tips
Don't want to use a can of pie filling? No problem. Simply slice some strawberries up and pop those into the center of the biscuits pieces. To make the "bloody" topping, mix 2 cups powdered sugar, 1 - 3 tablespoons of milk and enough of Adam's Extract Red Food Coloring to make a red glaze. Pour over the monkey bread and serve.
More success tips following.
