Sweet and Nutty Pull-Apart Coffee Cake

• 1 can (340 g) refrigerated country biscuits
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 tsp. lemon zest
• 1/4 tsp. ground ginger
• 2 Tbsp. butter, melted
• 60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese
• 1/4 cup icing sugar
• 2 tsp. milk
• 2 Tbsp. chopped toasted pecans

1. Heat oven to 350 degrees F.
2. Separate biscuits; cut into quarters.
3. Combine dry pudding mix, lemon zest and ginger in medium bowl.
4. Add biscuit pieces; toss to evenly coat.
5. Drizzle with butter; toss lightly.
6. Place in 9-inch round pan sprayed with cooking spray.
7. Bake 20 min.
8. or until lightly browned.
9. Cool cake in pan 5 min; invert onto plate.
10. Remove pan.
11. Microwave cream cheese in small microwaveable bowl on HIGH 15 sec.
12. ; stir in sugar and milk.
13. Drizzle over cake; top with nuts.

country biscuits, lemon zest, ground ginger, butter, cream cheese, icing sugar, milk, pecans

Taken from www.kraftrecipes.com/recipes/sweet-nutty-pull-apart-coffee-cake-182231.aspx (may not work)