1 1/2 sticks butter (12 tablespoons)
1 small packet instant pistachio pudding
3/4 cup chopped, salted pistachios
Grands Flakey Layered Biscuits (makes 8 biscuits)
1/2 cup brown sugar
In a medium sauce over low heat, melt butter and pistachio pudding together. Remove from heat and stir in pistachios.
Separate the biscuits into 16 pieces. Line the bottom of a bundt pan with 8 pieces. Top with 1/3 of the pistachio mixture. Arrange remaining biscuit pieces on top. Spoon on the rest of the pistachio mixture. Sprinkle brown sugar all over. Bake 20 minutes. Best served slightly warm.