Crimson Cran-Raspberry Cobbler

• 1 (21-ounce) can raspberry pie filling*
• 1 (16-ounce) can whole berry cranberry sauce
• 1 tablespoon cornstarch
• 1 1/2 cups pancake and baking mix
• 1/3 cup milk
• 1/4 cup sour cream
• 3 tablespoons sugar
• Ice cream, if desired

1. Heat oven to 350F.
2. Combine pie filling, cranberry sauce and cornstarch in saucepan.
3. Cook over medium heat, stirring occasionally, 4-6 minutes or until mixture comes to a boil.
4. Pour into ungreased 2-quart square glass baking dish.
5. Combine baking mix, milk, sour cream and 2 tablespoons sugar in medium bowl; stir just until dry ingredients are moistened.
6. Drop 9 spoonfuls of dough onto hot filling.
7. Sprinkle with remaining sugar.
8. Bake 23-27 minutes or until biscuits are golden brown and filling is bubbly around edges.
9. Serve warm with ice cream, if desired.
10. *Substitute cherry pie filling.

raspberry pie filling, cranberry sauce, cornstarch, pancake, milk, sour cream, sugar, cream

Taken from www.landolakes.com/recipe/159/crimson-cran-raspberry-cobbler (may not work)