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Monkey Bread
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1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
3/4 cup sugar
3 teaspoons ground cinnamon
1/2 cup finely chopped pecans, optional
1/2 cup butter, melted
3 tubes (10 ounces each) refrigerated biscuits
In a large resealable plastic bag, combine the 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 bag and shake to coat. Arrange in a greased 10-in.
fluted tube pan. Repeat until all the biscuit pieces are coated. Bake
at 350° for 30-35 minutes or until browned. Cool for 30 minutes
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |