1 (9 x 9) cake pan
1 c. Bisquick
1 c. sugar
2/3 c. milk
1/4 c. powdered sugar
4 oz. cream cheese
1 (16 oz.) can fruit filling (equivalent in fresh fruit)
1/2 stick butter
1 to 1 1/2 c. sugar if fresh fruit is used

LARGE COBBLER:

1 (13 x 9) cake pan
2 c. Bisquick
2 c. sugar
1 1/3 c. milk
1/2 c. powdered sugar
8 oz. cream cheese
2 (16 oz.) cans fruit filling (equivalent in fresh fruit)
1 stick butter
1 to 1 1/2 c. sugar if fresh fruit is used

In medium or large bowl, combine Bisquick, milk, and sugar and blend well with a mixer. Add powdered sugar and blend again. Add cream cheese and beat until smooth. Melt butter and pour in pan. Pour batter in pan. Spoon fruit into pan on top of batter. Bake at 350 degrees for 30-40 minutes or until done. (If you are using fresh fruit you need to cook the fruit with the second sugar amount first. Place the fruit in a large enough pan to accommodate the fruit and give you room to stir. Add sugar, but do not add water unless necessary, since the fresh fruit and sugar usually makes enough juice. If needed, add just a little at a time. If the fruit makes too much juice, thicken it with cornstarch.)