Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter; melted |
| 1 ounce | Butterscotch pudding (NOT INSTANT) |
| ⅓ cup | Brown sugar |
| 1 tablespoon | Milk |
| 1 teaspoon | Cinnamon |
| 1 pack | Refigerator biscuits |
| ½ cup | Pecans; chopped |
Preheat oven to 350oF. Mix butter, pudding, sugar and milk with whisk until smooth. Halve biscuits and add to the mixture to coat. Spread into Deep Dish. Chop nuts and sprinkle over top. Bake 20 minutes.
Recipe by: Pampered Chef Posted to MC-Recipe Digest V1 #681 by hister@... (Iris E. Dunaway) on Jul 20, 1997