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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
24 rhodes rolls, thawed but still cold |
1 small box cook and serve butterscotch pudding mix |
1/2 cup(s) chopped pecans |
1/2 cup(s) margarine |
1/2 cup(s) brown sugar |
Directions:
1. Spray bundt pan with non-stick cooking spray. Cut Rhodes rolls in half and roll in dry pudding mix. Arrange in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and margarine, heat together until margarine is melted and syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Remove wrap and bake at 350* for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do NOT under bake. Immediately after baking invert onto a serving platter.
2. YIELD: 12 servings per 4 pcs.
3. NUTRITIONAL ANALYSIS: Calories 352, Fat 15gm, fiber 0g, sugar 19g, protein 6g.
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