Contributor: Gloria Phister
2002 Cowley Cookbook
15 frozen Rhodes rolls
1 (4 oz) pkg butterscotch pudding mix (not instant)
1/2 cup brown sugar
1 stick butter, melted
Pecans
Separate roll dough into pieces. Combine dry pudding mix with brown sugar and nuts. Place dough in well-buttered bundt pan (not angel food pan). Pour melted butter over frozen dough and sprinkle with pudding mixture. Cover with wax paper and leave out overnight. Bake at 350 degrees for 20-30 minutes. Invert on serving platter. Sticky, but good!
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