3/4 c. sugar
1 tbsp. orange peel
1/4 c. chopped pecans
2 (3 oz.) pkg. cream cheese, softened
2 (10 oz.) pkg. Hungry Jack refrigerator flaky biscuits
1/2 c. butter, melted

Heat oven to 350 degrees. Using solid shortening, grease 12 cup fluted tube pan. In small bowl, combine sugar, orange peel, and pecans; set aside. Cut each package cream cheese in half lengthwise, then cross-wise into 10 equal pieces. Separate each can of dough into 10 biscuits. Separate each biscuit into 2 layers. Place 1 piece of cream cheese between each layer; seal edges. Dip each biscuit into melted butter, then in sugar mixture. Stand biscuits on edge, slightly over lapping, around prepared pan. Sprinkle with any remaining sugar mixture; drizzle with any remaining butter. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool in pan 1 minute; turn onto serving plate. Cool slightly. Refrigerate leftovers. 10 servings.