Pudding
4 1/2 - cups Original Bisquick® mix
1 1/3 - cups milk
3/4 - cup grated white chocolate baking bars
2/3 - cup sugar
3 1/2 - cups milk
1 1/2 - cups whipping cream
2 - tablespoons butter or margarine, melted
1 - tablespoon vanilla
4 - eggs
1 - cup frozen unsweetened raspberries (do not thaw)
1 - cup frozen unsweetened blueberries (do not thaw)
Berry Sauce and Garnish
1/3 - cup sugar
2 - tablespoons Original Bisquick® mix
1 - cup frozen unsweetened raspberries (do not thaw)
1 - cup frozen unsweetened blueberries (do not thaw)
1/2 - cup water
Fresh berries, if desired
1 - Heat oven to 450°F. Butter bottom and sides of 13x9-inch (3-quart) glass baking dish. In large bowl, stir 4 1/2 cups Bisquick mix and 1 1/3 cups milk with spoon until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased large cookie sheet. Bake 8 to 10 minutes or until golden. Cool on cooling rack, about 30 minutes.
2 - Break up biscuits into random-sized pieces; spread in baking dish. Sprinkle with grated baking bars. In large bowl, beat 2/3 cup sugar, the milk, whipping cream, butter, vanilla and eggs with electric mixer on low speed until blended. Pour over biscuits in baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
3 - Heat oven to 350°F. Stir 1 cup frozen raspberries and 1 cup frozen blueberries into biscuit mixture. Bake uncovered about 1 hour or until top is golden brown and toothpick inserted in center comes out clean.
4 - In 1-quart saucepan, place 1/3 cup sugar and 2 tablespoons Bisquick mix. Stir in 1 cup frozen raspberries, 1 cup frozen blueberries and the water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Serve pudding warm topped with sauce. Garnish with fresh berries. Store in refrigerator.
