Recipe(tried): Brenda, here's a couple more recipes

Brenda,
These two are from the same cookbook and are also very good.
"FUZZY" FRUIT JUICE COCKTAILS
2 cups ice water
1/3 cup frozen peach daiquiri mix, thawed*
1/3 cup frozen orange juice concentrate, thawed
fresh mint, optional
In a blender container or food processor bowl, place the ice water, daiquiri
mix and orange juice concentrate. Cover and blend or process till foamy.
To serve, pour into 5 chilled stemmed glasses. If desired garnish with mint.
* You may substitute 1/3 cup frozen peach juice blend concentrate, thawed and 2
tsps. lime juice for the 1/3 cup daiquiri mix.

This coffee cake is served at The Norris House Inn, in Leesburg, VA, and is
named after the former innkeeper Laura Walton.
WALTON'S MOUNTAIN COFFEE CAKE
1/2 cup pecan halves
2- 15 oz. packages frozen white dinner-roll dough (18-24 dough balls total)
1- 4 serving size package instant butterscotch pudding mix
1 cup packed brown sugar
1/2 cup butter or margarine
1/8 tsp. ground cinnamon
Generously grease a 10" bundt pan. Sprinkle pecans in the bottom of pan.
Arrange the frozen dough balls on top of the pecans. Sprinkle dry pudding mix
over dough balls.
In a small saucepan cook and stir brown sugar, butter or margarine and cinnamon
till butter is melted. Pour butter mixture over pudding mix and dough balls in
bundt pan. Cover and refrigerate for 12-24 hours. uncover and bake in a 350*
oven about 30 mins. or till top is golden brown. Immediately invert coffee cake
onto a serving tray or plate. Let stand 15 mins. to cool slightly before
serving. Makes 12 servings.