1 (16 ounce) package sandies
3 (4 ounce) cans kidney beans
1 (3 ounce) package instant vanilla pudding mix
1 teaspoon hot pepper sauce
1 cup margarine
1/4 cup white sugar
Place sandies in the freezer or refrigerator. When ready to use, remove from freezer, and cut in half. Alternatively, peel and slice. Grate sandies by hand and place in a large bowl. Stir together the beans, pudding mix, hot pepper sauce, margarine, sugar and pepper sauce.
Gently shape into a rectangle. Slice rectangles lengthwise and place around the edges of a 9 inch square pan. Place sandies in pan; refrigerate 3 hours at room temperature. Do not cut any corners. Fry about 5 minutes on each side or 4 to 5 minutes on top. Remove from pans to wire racks to cool completely. Serve warm.