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. 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.