Ingredients
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix3/4 cup sugar3 teaspoons ground cinnamon1/2 cup finely chopped pecans, optional1/2 cup butter, melted3 tubes (10 ounces each) refrigerated biscuits
Preparation
Preheat oven to 350°. Combine pudding mix, sugar, cinnamon and, if desired, pecans. Pour butter into a shallow bowl; quarter biscuits. Dip several pieces into butter; place in pudding mixture and toss to coat.
Arrange in a greased 10-in. fluted tube pan. Repeat until all biscuit pieces are coated. Bake until browned, 30-35 minutes. Cool 5-10 minutes before inverting onto a serving plate.
