Greek Cross

Piña Colada Pull-Aparts

1/2 cup butter

1/2 cup coconut milk, divided

2 cans Pillsbury Grands!

1 1/4 cups granulated sugar

1 can canned crushed pineapple, drained

1 cup powdered sugar

1/4 cup chopped dried pineapple

Heat oven to 350F. Coat 12-cup Bundt pan with cooking spray. Melt butter and 1/3 cup coconut milk; stirring until smooth. Set aside. Cut each biscuit into fourths. Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared pan. Cover bottom of pan with 20 biscuit pieces, then sprinkle half the crushed pineapple over the top. Top pineapple with 20 more dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits. Bake until toothpick inserted in center comes out clean, about 35 minutes. Cool 10 minutes in pan. Carefully invert onto a plate. Whisk powdered sugar and remaining coconut milk until smooth. Top pull-aparts with coconut glaze and dried pineapple.