1 package frozen dinner rolls
1 package butterscotch pudding mix (not instant)
1/2 cup brown sugar
1/2 cup pecan halves
1/2 (8 oz.) jar maraschino cherries
1 stick margarine
Directions: Melt 1/2 stick of margarine and 1/2 cup brown sugar and pour into bottom of Bundt pan. Arrange the pecans and cherries in bottom of pan. Melt 1/2 stick margarine in a cup. Place dry pudding mix in another cup. Dip a frozen dinner roll in the margarine roll it in the pudding mix and place in the pan. Continue until all rolls have been used. Usually there are 24 rolls in a package. Place the Bundt pan in a cold oven to rise overnight. In the morning, preheat the oven to 350°F and bake the rolls 30 to 40 minutes. Turn pan upside down onto a large cake dish. Time the baking to serve the rolls while still warm.