Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
Mix together and press into 9x13-inch pan.
Bake 15 minutes at 350\u00b0.
Cool.
Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
Mix well; spread over cooled crust.
Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
Spread on cheese layer.
Add remaining Cool Whip and sprinkle with nuts.
Grease Bundt pan.
Distribute walnuts or pecans over the bottom.
Arrange frozen bread dough rolls in pan.
Sprinkle butterscotch pudding over rolls.
Melt butter and mix brown sugar and cinnamon.
Drizzle mixture over rolls and pudding.
Cover with wax paper and let rolls thaw and rise overnight.
Bake in the morning at 350\u00b0 for 30 minutes.
Immediately invert onto serving plate.
Butter a large tube pan. Sprinkle butterscotch pudding mix and white sugar into tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter on top. Place pan in a cold oven and allow dough to rise overnight.
Remove pan from oven.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until golden brown, 25 to 30 minutes. Invert pan onto a large plate to serve.
Bring the milk and the butterscotch pudding mix to a boil over medium heat. Stir often so it doesn't scorch. Remove from heat and stir in the cake mix.
Pour the cake mix into a greased 9x13 pan. Sprinkle the cake with the butterscotch chips and nuts. Bake at 350 degrees for 35-40 minutes. Let cool completely and cut into pieces to serve.
nd cooled butter, both sugars, pudding mix and both extracts; stir
Prepare pudding according to package directions and allow to cool .
Stir cake mix into pudding and mix well. Batter will be thick.
Spread batter into greased and floured 9x13x2 baking dish.
Sprinkle nuts and butterscotch morsel evenly on top of the batter.
Bake in 350 degree oven for 45-60 minutes or until tooth pick inserted in center comes out clean.
Can be served with cool whip or ice cream but is great all by itself.
Mix cake mix, pudding and eggs and pour into 9 x 13-inch pan. Combine brown sugar, pecans and butterscotch chips and sprinkle over cake mixture.
Bake at 350\u00b0 for 35 to 40 minutes.
n pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly
Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed.
Refrigerate salad until completely chilled, at least 30 minutes.
Spray Bundt pan well with Pam.
Take rolls (thawed) and spread in pan.
In layers, pour brown sugar, nuts, dry butterscotch pudding and melted butter over rolls.
Cover with cloth and let sit out overnight.
Bake the next morning for 35 minutes at 350\u00b0.
Cook butterscotch pudding as directed on package.
When it comes to a boil, take off heat and add chocolate bits.
Stir until dissolved and smooth.
Pour into baked pie shell.
Top with Cool Whip.
The night before, place a layer of frozen rolls in well-greased Bundt pan. Sprinkle pudding mix (dry) over rolls. Melt butter and add brown sugar and nuts, mixing well. Pour over rolls. Cover with towel and let rise for 8 to 10 hours. Bake in preheated 350\u00b0 oven for 30 minutes. Turn onto plate while hot.
Place one layer of frozen rolls in greased Bundt pan.
Combine brown sugar, dry butterscotch pudding and pecans.
Sprinkle half of the mixture on the frozen rolls.
Add another layer of frozen rolls and the remainder of the pudding mixture.
Pour melted margarine over top.
Cover with a towel and let rise overnight. Bake for 35 minutes at 350\u00b0.
Invert on serving plate.
Serve with bacon, eggs, coffee or milk.
Serves 8 to 10.
Spray a bundt pan or an angel food cake pan with nonstick cooking spray.
Place the rolls in the pan, sprinkle the whole package of butterscotch pudding mix over the rolls, sprinkle the brown sugar over the pudding mix, pour the butter over the brown sugar, and top with the pecans.
Cover and place in the refrigerator overnight, or let rise for 4-5 hours before baking.
Preheat oven to 350*. Bake the rolls for 20-25 minutes. Let cool.
Mix sugar and cinnamon in small bowl.
Dip each biscuit in melted margarine until thoroughly coated, then roll in sugar and cinnamon mixture.
In a well buttered salad mold or Bundt pan, place biscuits in pan to form a ring.
Sprinkle approximately 1/3 of butterscotch pudding mix over top of biscuits.
(Save the remainder for 2 more batches.) Sprinkle with chopped nuts and bake at 350\u00b0 until brown.
Serve hot.
Melt margarine in small pan and set aside.
Grease 9 x 12-inch pan and sprinkle pecans over the bottom.
Arrange frozen rolls in pan over nuts, 4 across and 6 down.
Sprinkle pudding (dry) over rolls.
Sprinkle cinnamon and brown sugar mix over top.
Pour melted margarine over the rolls.
Let stand overnight covered with wax paper.
In the morning, bake at 350\u00b0 for 25 to 30 minutes. Cool for 10 minutes.
Turn upside down on cookie sheet.
Thaw frozen bread.
Butter deep pan and sprinkle with nuts.
Cut dough into 18 balls and place in pan.
Sprinkle with butterscotch pudding. Sprinkle with cinnamon.
Melt brown sugar with margarine.
Drizzle over rolls.
Let raise until very light.
Bake at 350 degrees for about 15 minute.
Melt margarine and brown sugar together; set aside.
Cover bottom of 9 x 13-inch pan with chopped nuts.
Cover with chunks of slightly thawed bread dough.
Sprinkle with butterscotch pudding. Pour melted butter and sugar mix over rolls.
Cover with a towel and let set overnight to defrost and rise.
Layer frozen rolls in a Bundt pan.
Mix brown sugar, butterscotch pudding and pecans; sprinkle on rolls.
Pour margarine or butter over top.
Cover with a dish towel and let rise overnight at room temperature.
Bake at 350\u00b0 for 30 to 35 minutes.
Let stand for 10 minutes after removing from oven; invert on a large round plate.
Spoon any caramel mixture that runs on the plate over top of rolls.
Mix pudding and eggs.
Add mixture to cake mix and beat with mixer.
Pour into 9 x 12-inch greased and floured cake pan.
Top with butterscotch chips and nuts.
Bake at 350\u00b0 for 35 minutes. This cake freezes well.