Categories: Christmas, dessert
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
Directions
-
- 1Grease or spray 12-cup Bundt® cake pan.
-
- 2Mix 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.
-
- 3Bake 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.
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- 4Turn 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.