Butterscotch-Pecan Coffee Cake

Butterscotch-Pecan Coffee Cake

What You Need:
6 Tbsp. butter, melted, divided
1 pkg. (4-serving size) Jell-O Butterscotch Instant Pudding, divided
1/2 cup chopped pecans, divided
2 cans (235 g each) refrigerated crescent dinner rolls
60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 Tbsp. milk
1/2 cup icing sugar

Make It:
Heat oven to 350ºF.
Drizzle 2 Tbsp. butter onto bottom of greased 8-cup fluted tube pan or 10-inch tube pan; sprinkle with 3 Tbsp. each dry pudding mix and nuts.
Remove crescent dough from cans. (Do not unroll dough.) Cut each roll of dough into 8 slices. Gently pull each slice apart slightly. Place 8 slices, cut sides up, over nuts in pan. Drizzle with 2 Tbsp. butter; top with 3 Tbsp. dry pudding mix and 2 Tbsp. nuts. Repeat with remaining dough slices, butter, dry pudding mix and nuts.
Bake 25 to 30 min. or until golden brown. Cool cake in pan 10 min. Meanwhile, whisk cream cheese and milk in medium bowl until blended. Stir in sugar.
Loosen cake from sides of pan with knife. Invert cake onto plate; drizzle with icing.