Raspberry Monkey Bread

1/3 cup raspberry preserves*
1/4 cup honey
1/2 cup chopped walnuts
2 tablespoons butter, melted
1 tube refrigerated biscuits

In mixing bowl combine the preserves, honey and nuts. Stir in the melted butter and set aside.

Separate the 10 biscuits and cut each in quarters. Using half of the pieces, layer them in an 8-inch pie tin. Spread half of the raspberry preserves mixture over the biscuits. Place the remaining biscuit pieces on top and spread with the remaining preserves mixture. Bake at 350 degrees F for 25 to 30 minutes, or until a deep golden brown. Invert onto a serving dish. Pull apart to serve.

* Almost any flavor jam or preserves may be used.