Reserve 1 tsp. sugar. Mix remaining sugar with dry pudding mix. Combine fruit in large microwaveable bowl. Microwave on HIGH 1 min. Stir in pudding mixture and water.
Spoon into 8-inch square baking dish. Mix baking mix and milk. Drop in mounds over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.
Bake 35 to 40 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with Cool Whip.
Kraft Kitchen Tips!
Prepare using Cool Whip Aerosol Whipped Topping.
Here's a great way to use your leftover frozen cranberries from the holidays. Just substitute them for the frozen raspberries in this luscious dessert.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 2 g
Cholesterol 0 mg
Sodium 410 mg
Carbohydrate 40 g
Fibre 2 g
Sugars 22 g
Protein 3 g
Makes 9 servings, 3/4 cup (175 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.