Pull-Apart Coffee Cake

INGREDIENTS:

1. 1 can (16.3 oz.) refrigerated buttermilk biscuits
   
2. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3. 1 tsp. orange zest
4. 1/4 tsp. ground cinnamon
5. 2 Tbsp. butter, melted
6. 1/4 cup PHILADELPHIA Cream Cheese Spread
7. 1/4 cup powdered sugar
8. 2 tsp. milk
9. 2 Tbsp. chopped toasted pecans
   

DIRECTIONS:

• Heat oven to 350ºF.
  
• Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces in small batches; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
• Bake 20 min. Cool 5 min. Remove from pan to wire rack; cool 10 min.
• Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; sprinkle with nuts.
  

KITCHEN TIPS:

• Serve with a hot cup of brewed MAXWELL HOUSE Coffee.
  
• This simple coffee cake is equally delicious whether served warm or at room temperature.
  

This recipe was used with permission from Kraft Foods