Ingredients
1 stick real butter
3/4 C vanilla ice cream or butter pecan, packed
3/4 C Pioneer or Big Chief Golden Light Brown Sugar, packed
1 C Pioneer or Big Chief Sugar, divided
4 cans of 10-count biscuits
1 C nuts, chopped
2 tsp. cinnamon

Directions
Preheat oven to 350 degrees F. Butter a 9 x 13-inch casserole dish. Sprinkle chopped nuts in the dish; set aside. In a bowl mix 1/2 cup Pioneer or Big Chief Sugar with cinnamon. Remove biscuits from cans and dip whole biscuits in sugar and cinnamon mixture on all sides. Place dipped biscuits in casserole dish standing on their sides in 3 rows of thirteen biscuits; set aside. In a heavy saucepan: Melt 'real' butter. Add ice cream, Pioneer or Big Chief Golden Light Brown Sugar, and 1/2 cup Pioneer or Big Chief Sugar; bring to a boil. While it is hot, pour over prepared biscuits. Cover all the biscuits. Bake for about 20 minutes. Serve hot.


*Recipe submitted by Loretta Pirkle of Clio, MI. Recipe