Monkey Bread

• 1 c. butter or margarine
• 1/2 c. brown sugar
• 1 small pkg. instant butterscotch pudding
• 2 tsp. cinnamon
• 3/4 c. sugar
• 3 pkg. refrigerator biscuits

1. Preheat oven to 350u0b0.
2. Melt half cup of butter with brown sugar; mix well to make sauce.
3. Set aside.
4. Melt remaining half cup butter, cut biscuits into fourths, one package at a time.
5. Mix cinnamon and white sugar.
6. Dip biscuits pieces into melted butter and then roll in the cinnamon and sugar mixture.
7. Layer first package of biscuits in the bottom of a well-greased Bundt pan. Top with 1/3 of brown sugar sauce.
8. Sprinkle with 1/3 of pudding powder.
9. Repeat for remaining two layers.
10. Raisins or nuts may be added to the layers, if desired.
11. Bake at 350u0b0 for 25 minutes or until biscuits are golden brown.
12. Turn out on serving platter and pull apart to serve.

butter, brown sugar, instant butterscotch pudding, cinnamon, sugar, refrigerator biscuits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938746 (may not work)