Thaw dough for one hour and cut crosswise into 16 pieces. Overlap slightly in a well greased bundt pan. Melt butter, mix in brown sugar and butterscotch pudding. Pour mixture over dough. Cover with damp cloth and let rise overnight. In morning, bake for 20 to 30 minutes. Let stand for five minutes and overturn onto large plate. NOTE: 1/2 package of pudding is approximately 1/3 cup of pudding mix. Recipe can be doubled and put in a creased 13 x 9 pan. St Lukes == Courtesy of Dale & Gail Shipp, Columbia Md. == Posted to MM-Recipes Digest V4 #10 by firstname.lastname@example.org on Mar 30, 1999
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 151 (31%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 40.7mg||13 %|
|Sodium 610.6mg||21 %|
|Potassium 150.1mg||4 %|
|Total Carbohydrate 78.6g||23 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 76.8g|
|Protein 9.1g||13 %|
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Calories per serving: 493
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