Generously grease a 10" Bundt pan with cooking spray.

In a big plastic bag, mix ¾ C. graham cracker crumbs and ¾ C. sugar. In a bowl, melt ½ C. butter. Cut each biscuit from 2 (16.3 oz.) tubes refrigerated "grands" flaky biscuits into six equal pieces and dip them, a few at a time, into the melted butter then toss into the bag with the crumbs; shake to coat and set aside. Repeat with remaining biscuit pieces. In a saucepan over medium-low heat, mix 1 (21 oz.) can strawberry pie filling and 2 T. butter; bring to a low boil and stir for 1 to 2 minutes then remove from the heat.

Arrange 32 coated biscuit pieces in the bottom of the prepped pan. Spoon half the strawberry filling over the dough and sprinkle with ½ C. white baking chips. Repeat layers and top with the remaining biscuit pieces.

Bake for 50 minutes or until golden brown and done in the center. Cool for 15 minutes before inverting onto a serving plate. Spread cream cheese icing on top. Serve warm.