OREO Pull-Apart Bread
12 servings
1h 15min Cook
Ingredient List
- 3 pkg. (7.5 oz. each) refrigerated buttermilk biscuits
- 16 OREO Cookies, finely crushed
- ½ cup butter, melted
- 3 Tbsp. water
- 1½ cups powdered sugar
Nutritional Information
| Calories | 380 |
| Total fat | 19g |
| Saturated fat | 8g |
| Trans fat | 5g |
| Cholesterol | 20mg |
| Sodium | 640mg |
| Total Carbohydrate | 48g |
| Dietary fiber | 1g |
| Total sugars | 25g |
| Protein | 4g |
| Calcium | 2% DV |
| Iron | 8% DV |
- 1Heat oven to 350°F.
- 2Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray. Cut each biscuit into 4 pieces. Roll, in batches, in cookie crumbs until evenly coated.
- 3Place half the biscuit pieces in prepared pan; drizzle with half the butter. Repeat. Sprinkle with remaining cookie crumbs.
- 4Bake 35 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen bread from sides of pan with knife. Invert bread onto wire rack; gently remove pan. Cool bread an additional 10 min.
- 5Add water, 1 Tbsp. at a time, to sugar in medium bowl, stirring until glaze is of desired consistency. Drizzle over warm bread.