1/3 C seedless raspberry preserves
1/4 C honey
1/2 C slivered almonds
2 T butter, melted
1 tube refrigerated biscuits

Combine the preserves, honey and nuts. Stir in the melted butter. Spread half of this mixture in a greased 8-inch pie tin.

Separate the biscuits and cut each in quarters. Layer half of them in the pie tin. Spread the rest of the raspberry mixture over them. Place the remaining biscuit pieces on top. 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.

Apricot-Almond Monkey Bread: Substitute apricot preserves for the raspberry preserves.