Butterscotch Monkeybread
  • 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
  1. Preheat oven: 350
  2. 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.
  3. In a saucepan melt the butter and add the brown sugar. Over medium heat dissolve the mixture. Pour over biscuits in bundt pan.
  4. Bake 20-30 minutes.