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3/4 c. sugar
1 tbsp. orange peel
1/4 c. pecans, chopped
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, melted
2 (10 oz.) cans Hungry Jack Flaky Biscuits

Heat oven to 350 degrees. Grease 12 cup fluted Bundt pan with solid shortening. In small bowl, combine sugar, orange peel and pecans. Set aside. Cut cream cheese into 20 pieces. Separate each can of biscuits into 2 layers; seal edges. Dip cheese filled biscuits into butter then in sugar mixture. Stand each biscuit on edge, slightly over-lapping around pan. Sprinkle with remaining sugar mixture and drizzle with remaining butter. Bake at 350 degrees for 35 minutes. Cool in pan 1 minute and turn onto serving plate. Cool slightly. Refrigerate leftovers.
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