Mexican Monkey Bread

• 1 can (340 g) refrigerated biscuits, quartered, divided
• 2 Tbsp. non-hydrogenated margarine, melted
• 1-1/4 cups Cracker Barrel Shredded Tex Mex Cheese, divided
• 3/4 cup drained canned sliced jalapeno peppers, divided
• 1 tsp. parsley flakes, divided
• 1/4 cup Cracker Barrel Shredded Mozzarella Cheese

1. Heat oven to 350 degrees F.
2. Spray 8x4-inch loaf pan with cooking spray.
3. Dip 4 biscuit pieces, 1 at a time, in margarine; place in prepared pan.
4. Top with 1/2 cup Tex Mex cheese, 1/4 cup peppers and 1/4 tsp.
5. parsley; repeat layers.
6. Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining Tex Mex cheese.
7. Bake 35 to 40 min.
8. or until golden brown.
9. Cool 10 min.
10. ; remove bread from pan.
11. Serve warm.

nonhydrogenated margarine, cheese, jalapeno peppers, parsley flakes, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/mexican-monkey-bread-143324.aspx (may not work)