DOUGH:

2 1/3 c. biscuit baking mix
1/2 c. milk
3 tbsp. sugar
3 tbsp. butter, melted
1/2 tsp. ground nutmeg

Heat oven to 400 degrees. Grease baking sheet. Stir baking mix, milk, sugar, butter and nutmeg until a soft dough forms. Turn dough onto baking sheet. Pat dough into rectangle, 12 x 9 inches, with floured hands. Dough will be sticky.

ADDITIONAL INGREDIENTS:

1 (20 oz.) can pineapple slices, drained
1/3 c. sugar OR
1 (3 oz.) pkg. lemon or lime flavored gelatin
9 large maraschino cherries
1/2 c. chopped nuts
1 env. whipped topping mix, about 2 oz.

Cut 1 pineapple slice into 4 pieces. Dip pieces and remaining slices in sugar. Press pineapple and cherries into shortcake dough. Sprinkle with nuts. Bake until light brown, about 20 minutes.

Prepare whipped topping as directed on package. Cut shortcake into rectangles. Top each rectangle wtih whipped topping. 9 servings.