• Ingredients
  • 1 (3.5 ounce) package cook and serve butterscotch pudding mix
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup finely chopped pecans
  • 1/2 cup butter or margarine, melted
  • 3 (10 ounce) cans refrigerated biscuits

Directions

  • In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350 degrees F for 30-35 minutes. Cool in pan for 30 minutes before inverting onto a serving plate.