Gorilla Bread
Ingredients:
2 (12 oz.) cans biscuits (10 ct. Should have about 20 total)
1 (8 oz.) package of cream cheese (Strawberry if you like!)
1 c. packed brown sugar
3 tsp. cinnamon
1/2 c. granulated sugar
1/2 c. butter
chopped pecans (optional)

Directions:
Preheat oven to 350 degrees F. 
Melt butter and brown sugar in a saucepan over low heat. STIR WELL!
 (this can get sticky)
Set aside for later. Pop open the biscuit cans and press out with your
 fingers, making a shallow sort of bowl in the middle for the cream
 cheese. Cut the cream cheese into 20 cubes about the same size.
 Sprinkle a bit of your cinnamon sugar mixture over each biscuit, then
 place a cream cheese cube in the centers. (If you're using strawberry
 cream cheese spread, spoon a chessnut-sized lump onto each, or just
 enough to take up all but the edges of each circle). Seal up each
 biscuit by folding it around the cream cheese and pinching the edges
 with your fingers. You should have what look like little half-moons,
 or taco shapes. 
Spray the inside of a bundt pan with non-stick cooking spray and
 arrange half the closed-up biscuits in an even layer around the
 bottom. Sprinkle with more cinnamon sugar. Pour half your brown sugar
 mixture over the first layer of biscuits, and half of your pecans if
 you wish, then arrange the remaining biscuits in a second layer over
 the first. Sprinkle with the remaining cinnamon sugar, and top with
 the remaining brown sugar mixture. Add the rest of your pecans if
 you're using them. Bake for 30 minutes, or until brown. Cool and enjoy!