1 lg. can fruit cocktail
1/4 c. light brown sugar
2 tsp. cornstarch
1 can mandarin oranges
3 tbsp. butter
1 c. Bisquick
1/2 c. cream

With the syrup from the drained fruit, mix the light brown sugar and cornstarch. Stir over fire until thick. Add the fruit and bring to a boil. Empty into a square baking dish and smear on 2 tablespoons of the butter. Mix Bisquick, cream and the rest of the butter (it should be moist but stiff) then spoon over the hot fruit cocktail. In a 400 degree oven cook for 20 minutes. The biscuits should be golden brown.