Butterscotch Pudding Monkey Bread
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Serves/Makes: 8
Ready in: 1-2 hrs
- 1 package (3.5 ounce size) cook and serve butterscotch pudding mix, not instant
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1/2 cup finely chopped pecans
- 1/2 cup butter, melted
- 3 tubes (8 count size) refrigerated 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 may need to melt a little more butter to finish up biscuit pieces. Bake in a preheated 350 degrees F 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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