Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BALTIMORE SUN***
  1            handful  nuts -- such as
                        OR pecans
  3 5/8         ounces  butterscotch pudding or pie -- filling (1-package)
                        *** DO NOT USE INSTANT ***
  20                    frozen bread rolls -- (bridgeford brand)
     1/4           cup  brown sugar
  1           teaspoon  cinnamon
  1               dash  salt
     1/4         pound  butter -- melted

Preparation:

Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt, and butter together and pour over the top of the rolls. Cover and refrigerate overnight or cover and place in a draft-free place until the rolls thaw and rise to the top of the pan. Bake at 350 degrees for 25 to 30 minutes or until the top is a deep golden brown. Cool for 5 minutes. Invert and serve.

Nutritional Information:

305 Calories (kcal); 29g Total Fat; (80% calories from fat); 4g Protein; 11g Carbohydrate; 41mg Cholesterol; 206mg Sodium