Ingredients

8 Each Homestyle Biscuit Dough
3 oz Butter, Unsalted
2 tbsp. Cinnamon/sugar
6 C Cap'n Crunch Cereal
2 tbsp. Corn Starch
4 tsp. Sugar
1/2 tsp. Salt
5 1/2 oz Butter, Melted
1/2 C White Chocolate Chips
3 C On Top® Original Whipped Topping
2 C Strawberry Flavored Glaze Bag-eez
2 C Strawberries, Sliced

Directions

1
 Arrange biscuits on a sprayed & lined baking sheet pan. Brush with the melted butter, and then sprinkle with cinnamon & sugar. Bake biscuits according to case instructions until browned & fully baked. Remove biscuits from oven and allow to cool.
2
 Make Corn Crumbs: Reduce the oven temperature to 300 degrees. Line two rimmed baking sheets with parchment paper. Crush the cereal into smaller pieces. Combine the cereal, cornstarch, granulated sugar and salt in a large bowl and mix with your hands. Add the second measure of melted butter and toss until the mixture is evenly moistened. Squeeze the crumbs with your hands to make small clumps and sprinkle them evenly on the prepared baking sheets. Bake crumbs for 15 minutes. Allow crumbs to cool completely.
3
 While crumbs cool, melt the white chocolate in a small microwave-safe bowl for 15 seconds. Let the melted chocolate cool until no longer hot to the touch. Transfer cooled cereal crumbs to a large bowl and pour the melted white chocolate over them. Toss with your hands until the crumbs are coated in the chocolate. Continue tossing with your hands every 5 minutes until the white chocolate hardens and the crumbs are no longer sticky.
4
 Split each biscuit in half horizontally. Pipe some On Top on the bottom half of the biscuit. Sprinkle corn crumbs over the whipped cream. In a medium bowl, whisk the strawberry preserves to loosen them. Drizzle a little strawberry preserves over the crumbs. Add the sliced fresh strawberries. Set top of biscuit on top of the berries and gently press it down.
5
 Repeat the process with the remaining whipped cream and corn crumbs, the remaining preserves, and remaining berries. Add another small rosette of whipped topping, and then serve.
8 servings