Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
1 cup vegetable oil
1/4 cup granulated sugar
2 envelopes (0.73 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix
2 tablespoons hot water
5 seconds Reddi-wip® Original Dairy Whipped Topping (about 2 cups), divided
1 pudding cup (3.25 oz each) Snack Pack® Vanilla Pudding
2 tablespoons seedless strawberry jam, melted
3 drops red food coloring, optional
1 pkg (7.5 oz each) refrigerated buttermilk biscuit dough (10 count), cut in half
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 65 mg | 7% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 7 mg | 2% |
| Total Fat | 12 g | 18% |
| Iron | 1 mg | 7% |
| Calories | 265 kcal | 13% |
| Sodium | 350 mg | 15% |
| Protein | 3 g | 5% |
| Saturated Fat | 3 g | 15% |
| Sugars | 19 g | 2% |
| Vitamin C | 0 |
Heat oil (or enough for 1/2-inch depth) in 10-inch skillet over medium heat to 350°F.
Meanwhile, place sugar in shallow dish. Stir together cocoa mix and water in small bowl. Add 2-1/2 seconds Reddi-wip (about 1 cup); stir until smooth. Whisk together pudding and jam in another small bowl. Add remaining 2-1/2 seconds Reddi-wip (about 1 cup) and food coloring, if using; stir until blended.
Carefully place half of biscuit pieces in skillet; cook about 30 seconds on each side or until golden brown. Remove from skillet; drain on paper towels. Roll pieces in sugar until coated. Repeat with remaining biscuit pieces. Serve with sauces on the side.
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