3/4 cup frozen grape juice concentrate
1 1/2 cups milk
2 1/3 cups softened vanilla ice cream
Pour juice into bowl; blend in milk.
Add ice cream, then mix with eggbeater. Serve immediately.
2 cups chopped pecans
22 frozen bread dough rolls
1 small package regular butterscotch pudding
1/2 cup butter
1 cup brown sugar
Butter oblong cake pan, and line bottom with pecans.
Arrange rolls evenly in pan.
Sprinkle pudding over rolls.
Cook butter and brown sugar in saucepan over medium heat until sugar dissolves. Pour over rolls.
Bake at 200° F (95° C) for 30 minutes, then turn up heat to 350° F (175° C) for 35 minutes or until brown. Cool slightly, then remove with spatula.