Dessert: Caramel Bundt Balls

20 frozen dinner rolls (golf-ball size)

1 3-oz. pkg. butterscotch pudding (not instant)

1/2 c. melted margarine

1/2 c. brown sugar

1 tsp. cinnamon

1/2 c. chopped pecans

Place frozen rolls in greased bundt pan.  Sprinkle dry pudding over rolls.  Combine margarine, brown sugar and cinnamon.  Pour over rolls and pudding.  Sprinkle with nuts.  Cover with dish towel and let set overnight.  Bake at 350 for 1/2 hour.  Yields 20 rolls.

Mrs. Kendall (Debbie) Lehman

Our Swiss Pantry II

First Mennonite Church

1987