Unroll biscuits and cut into quarters or sixths.
In small bowl, mix 1/4 c. graham cracker crumbs, 1/4 c. sugar, and 2 Tbsp. softened butter until crumbly. Pour into gallon-size Ziploc bag, add cut biscuits, and shake to coat.
In a medium saucepan, mix 1 can strawberry pie filling and 4 Tbsp. butter. Bring to a low boil and stir for 1-2 min. Remove from heat.
Pour strawberry sauce over biscuit mixture, add white chocolate chips, and stir gently to combine.
Pour biscuits and sauce into a greased bundt pan. Place the bundt pan on a baking sheet and bake at 350 degrees for 45 min, or until golden brown.
While bread is baking, prepare icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth.
Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate.
Drizzle with icing; serve warm.