1    Handful nuts, such as

           -walnuts or pecans
  3 5/8 oz Butterscotch pudding or pie

           -filling (1 package)
           *** Do not use instant ***
     20    Frozen bread rolls

           -(Bridgeford brand)
    1/4 c  Brown sugar

      1 ts Cinnamon

      1 ds Salt

    1/4 lb Butter or margarine, melted

  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.
  [THE BALTIMORE SUN; February 13, 1991; Joyce Eiben]