Ingredients:

2 tablespoons sugar

3⁄4 cup caramel ice cream topping

2 (8 ounce) packages refrigerated buttermilk biscuits

1⁄3 cup butter or 1⁄3 cup margarine, melted

1⁄4 cup chopped pecans

Directions:

1. Preheat oven to 400°. Sprinkle sugar on the bottom of well-greased 9" layer pan; cover with nuts. Pour topping over nuts.

2. Dip biscuits in butter; arrange in a pan with 15 biscuits overlapping around the outer edge and 5 in the center.

3. Bake at 400° for 23-25 minutes. Let stand 5 minutes; invert onto serving plate. Serve warm.

Bon Appetit!