2 tbsp. sugar
1/4 c. chopped pecans
3/4 c. caramel ice cream topping
2 (8 oz.) pkgs. refrigerated biscuits
1/3 c. melted butter

Sprinkle sugar on bottom of well-greased 9-inch layer pan. Cover with nuts. Pour topping over nuts. Dip biscuits in butter, arrange in pan with 15 biscuits overlapping around outer edge and five in center. Bake at 400 degrees for 20 minutes. Let set 5 minutes. Invert onto a serving plate.