Barefoot conTerra

1/2 cup sugar

3 tsp cinnamon

1/2 cup butter

1 cup packed brown sugar

1 – 8 oz cream cheese

2 – 12 oz cans of refrigerated biscuits (10 count)

1 – 1/2 cups coarsely chopped pecans or walnuts

Spray bundt pan with nonstick cooking spray. Mix sugar and cinnamon. Melt butter and brown sugar on low heat in a saucepan stirring well, then set aside. Cut the cream cheese into 20 equal cubes. With each biscuit, press flat into the palm of your hand, place one cube of cream cheese in the center then sprinkle with approx. 1/2 tsp of cinnamon sugar and pinch together the edges and seal by pressing firmly together. Place 1/2 cup nuts in bottom of bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar and pour half of the butter and brown sugar mixture over top. Sprinkle with 1/2 cup of the nuts. Layer the remaining 10 prepared biscuits on top with the rest of the cinnamon sugar and brown sugar butter mixtures. Top with the remaining nuts. Bake for 30 minutes at 350 degrees. Remove and allow to cool in the pan for 5 minutes before inverting onto a platter.