This recipe is from my Middle Sister’s Kitchen. She gave it to me several years ago, and it never fails to delight people whenever I make it. (P-s-s-t! — It’s easy, too!)
Monkey Bread Recipe
3/4 C. Brown Sugar
3/4 C. White Sugar
3/4 C. Vanilla Ice Cream
3/4 C. Margarine (or one stick is just fine, too. It doesn’t need 3/4 cup.)
3/4 C. Chopped Pecans
Melt together the margarine and ice cream with the sugars. Bring to a boil and boil for a minute.
Spread the chopped pecans in the bottom of a 9″X13″ cake pan. Use either 2 large cans of the buttermilk grande biscuits or 3 cans of the regular size. I use a scissors to cut each large biscuit into six pieces or each small biscuit into 4. Mix another 3/4 C. white sugar with 1 teaspoon cinnamon in a roomy bowl. Toss the pieces of biscuit, with the sugar/cinnamon mixture. (Don’t put too many in there at a time, it will not work!) Spread coated pieces evenly on top of the pecans in the 9″X13″ pan. Pour the sugar/ice cream mixture over the whole thing as evenly as you can. Bake at 375 for 20-25 minutes or until it is evenly brown. Cover pan with tin foil and invert onto a hard surface. Allow the pan to remain for five minutes or so, then remove, making sure that the tin foil forms “sides” so the caramel doesn’t run all over the place. It is best warm, but it won’t last long at any temperature. Pretend that you spent a long time making this wonderful sticky bun creation and enjoy the compliments!