1-2 C PECANS
18 RHODES FROZEN ROLLS (2” SIZE)
1 REG PKG BUTTERSCOTCH PUDDING ( NOT INSTANT)
1 CARMEL ICE CREAM TOPPING
½ C. BROWN SUGAR
½ C. BUTTER
1 t CINNAMON

1 -2 C PECANS 18 RHODES FROZEN ROLLS (2” SIZE) 1 REG PKG BUTTERSCOTCH PUDDING ( NOT INSTANT) 1 CARMEL ICE CREAM TOPPING 1 t CINNAMON

1. GREASE BUNDT PAN
2. SPRINKLE 1-2 C.PECANS ON BOTTOM
3. PUT IN 18 RHODES FROZEN ROLLS (2” SIZE) ARRANGE AROUND THE CIRCLE.
4. POUR DRY-ON TOP OF ROLLS-1 REG PKG BUTTERSCOTCH PUDDING ( NOT INSTANT) CANNOT BE INSTANT!
5. COOK TO A BOIL & STIR: ½ C. BROWN SUGAR & ½ C. BUTTER.
6.COOL SLIGHTLY & POUR OVER INGRED. IN BUNDT PAN
7. COVER TIGHTLY WITH FOIL AND STAND OVERNIGHT IN COUNTER.
8. BAKE AT 350 DEGREES FOR ½ HOUR (20 MIN WITH FOIL ON AND 10 MIN WITHOUT FOIL)
9. FLIP BUNDT PAN OVER ONTO A LARGE ROUND PLATE.
NOTE: I HAVE EVEN ADDED CARMEL ICE CREAM TOPPING TO THE DRY PUDDING WITH SOME CINNAMON AND THAT WAS YUMMY TOO.