Fresh berries especially those from Wegmans have been excellent this summer. Joan found this recipe in the Kraft Foods Food & Family Summer 2012 magazine. Joan thought this would be a cool dessert for this summer's heatwave.
What You Need:
4 cups assorted fresh berries (Joan used blueberries, raspberries & sliced strawberries)
1/4 cup sugar, divided
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1/2 water, divided
1 cup baking mix
1/4 cup of sour cream
1/2 tsp. ground cinnamon
3/4 cup thawed Cool Whip Whipped Topping
Heat oven to 350˚ F.
Combine berries in 2-qt. round microwaveable casserole. Microwave on HIGH 1 min. Reserve 1 tsp. sugar. Stir remaining sugar, dry pudding mix and 1/4 cup water into berry micture.
Mix baking mix, sour cream, and remaining water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.
Bake 35 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with Cool Whip.
Best eaten on front porch when there is a breeze.
If you have leftovers, store in refrigerator for up to 5 days. When ready to serve, microwave each serving on HIGH 20 sec. or just until warmed.
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