Crimson Cran-Raspberry Cobbler

Heat oven to 350°F. Stir together pie filling, cranberry sauce and cornstarch in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil (4 to 6 minutes). Pour into ungreased 2-quart square glass baking dish.

Combine baking mix, milk, sour cream and 2 tablespoons sugar in medium bowl; stir just until dry ingredients are moistened. Drop 9 spoonfuls of dough onto hot filling. Sprinkle with remaining sugar.

Bake for 23 to 27 minutes or until biscuits are golden brown and filling is bubbly around edges. Serve warm with ice cream, if desired.

*Substitute cherry pie filling.