3 1/2 cups sour cream
1 cup white sugar
1 (8 ounce) can refrigerated biscuit dough
1 (3 ounce) package instant vanilla pudding
2 tablespoons milk
1 1/2 teaspoons vanilla extract
Make sour cream: Blend sour cream and sugar with hands until smooth; reserve 1/2 cup sour cream and sugar. Shape sour cream into 1/2 inch balls. Fill each 1/2 cup of the shape with whipped cream. Place on ungreased cookie sheet.
Dissolve vanilla in 1/2 cup of reserved sour cream. Press remaining sour cream into center of each biscuit roll. Pour evenly into a 9 inch square baking pan. Chill dough in refrigerator.
Bake in preheated oven for 20 minutes, or until golden brown. Chill in refrigerator. (to make filling: Beat together pudding and milk in 1/4 cup of reserved sour cream; add to filling before filling is rolled out.) Chill in refrigerator. Cut into slices.