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HEAT oven to 350ºF.
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 mixture.
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.