1 bag Rich's rolls (25 oz.) from frozen food cabinet
1 box vanilla pudding (not instant), 3 oz. size
2/3 c. brown sugar
1 stick butter
1 (3 oz.) bag walnuts
Cinnamon
Raisins

Grease bundt or angel cake pan well with Crisco or Pam. Put chopped nuts and raisins in bottom, drizzle some Karo syrup on top of nuts and raisins, 3 tablespoons more or less. Open rolls while frozen, place 3 or 4 at a time in a plastic bag containing 2 tablespoons cinnamon and shake. Remove and place in prepared pan until all rolls are coated.

Sprinkle pudding evenly over the rolls, then the sugar, followed by the melted shortening. Cover with towel, let rise until double in bulk (approximately 6 hours), depending on room temperature. Bake at 350 degrees for 35 minutes. If they get too brown, cover with aluminum foil for the last 10 minutes. Remove from oven, let cool about 5 minutes in the pan, then turn out on serving plate.