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Homemade Cookies and Cream Monkey Bread photo

Cookies and Cream Monkey Bread

This Cookies and Cream Monkey Bread is a gooey, indulgent dessert combining Oreos and white chocolate!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Monkey Bread:
  • 16 cookies double stuffed Oreo coarsely crushed
  • 2 tubes Grands refrigerated biscuits
  • 1/2 cup butter melted
  • 1 box cookies & cream pudding mix 4.2-ounce
  • 1 cup white chocolate chips
  • 4 ounces cream cheese softened
  • 2 cups confectioners' sugar
  • 2 1/2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Equipment

  • Large mixing bowl
  • Bundt pan
  • Measuring cups and spoons
  • Whisk
  • Oven mitts

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. Open the tubes of Grands refrigerated biscuits and cut each biscuit into quarters.
  3. In a large mixing bowl, combine the melted butter with the crushed double stuffed Oreos and the cookies & cream pudding mix. Stir until the biscuits are well coated.
  4. Sprinkle half of the white chocolate chips at the bottom of the Bundt pan. Layer half of the coated biscuit pieces over the chips. Repeat with the remaining chocolate chips and biscuit pieces.
  5. Place the Bundt pan in the preheated oven and bake for about 30-35 minutes, until golden brown.
  6. While the monkey bread is baking, prepare the glaze by beating the softened cream cheese until smooth, then adding confectioners' sugar, milk, and vanilla extract.
  7. Once baked, let the monkey bread cool in the pan for about 10 minutes, then invert onto a serving plate and drizzle the cream cheese glaze over the warm monkey bread.

Notes

  • Ensure the cream cheese is at room temperature for easy mixing.
  • Feel free to adjust the white chocolate chips based on preference.
  • Let the monkey bread cool before inverting to maintain its shape.
  • This recipe can be doubled for larger gatherings.