Butterscotch Monkey Bread
- 1 package dry butterscotch pudding mix
- 3/4 cup sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped nuts
- 1/2 cup butter, melted
- 3 (10 oz) tubes refrigerator biscuits
Cooking time 30mins
In a bowl with a tight lid, combine pudding mix, sugar, cinnamon and nuts. Melt butter in a shallow bowl.
Dip a few pieces of biscuits into the butter, then roll in the pudding mix; cover and shake.
Remove biscuit pieces and place in a greased fluted tube pan.
Continue until all biscuits are in the pan. Bake in a preheated 350°F oven for 30-35 minutes.
Cool in pan on a wire rack for 30 minutes.