Butterscotch Monkeybread
INGREDIENTS
- Cooking Time: 20-30
- 1 package Butterscotch pudding
- 3 cans of refrigerated biscuits
- 1 stick of butter
- 3/4 cup of brown sugar
- bundt pan
DIRECTIONS
- Preheat oven: 350
- Quarter the biscuits. Put the pudding mix in a ziploc bag and then shake the biscuit quarters around in there. Place these guys in a greased bundt pan.
- In a saucepan melt the butter and add the brown sugar. Over medium heat dissolve the mixture. Pour over biscuits in bundt pan.
- Bake 20-30 minutes.