1/2 c. caramel ice cream topping
1/4 c. chopped nuts
1/3 c. butter
1 (10 oz.) pkg. refrigerated biscuits

Power: High. Microwave Time: 3 to 3 3 1/2 minutes.

Pour caramel topping in bottom of a 9 inch round glass or microwave plastic cake pan. Sprinkle nuts over topping. Place butter in a custard cup. Microwave at High 30 seconds to melt. Dip biscuits in melted butter to coat all sides. Arrange biscuits in a ring against sides of pan holding caramel topping. Cover with waxed paper. Microwave at High 2 1/2 to 3 minutes or until biscuits are not doughy on top. Turn upside down on a serving plate. Let stand for sauce to drain down over biscuits. Serve immediately. Serves 10.