Butterscotch Pudding Monkey Bread
1 package (3-1/2oz.) Cook and Serve Butterscotch Pudding Mix,---------
NOT INSTANT
3/4 cup Sugar 1 Tbsp. ground Cinnamon
4/2 cup finely chopped Pecans
5/2 cup Butter, melted 3 tubes regular sized Biscuits
In plastic bowl with tight fitting lid, combine pudding mix,
sugar, cinnamon and pecans. Pour butter into shallow bowl.
Cut biscuits into quarters. Dip several pieces into butter,
then place in a bowl with dry ingredients, replace lid and
shake. Start lining a 10" greased Bundt pan with coated
biscuit pieces. Continue doing in batches until they are all
piled on top of each other in Bundt pan. You mat need to
melt a little more butter to finish up biscuit pieces. Bake
in a preheated 350 degree oven 30 to 35 minutes, they should
be golden brown. Cool in pan 30 minutes. Place large cake
like dish over Bundt pan and invert. Before lifting pan off
monkey bread, tap bottom of pan good all over the bottom.
Lift gently off.
BonApetite" PattyG from Mo.
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