Total Time
25mins
Prep 10 mins
Cook 15 mins

You can actually use any preserves you want but I like it best with Raspberry

Directions

  1. Cut the cream cheese and butter into the bisquick till crumbly. Blend in the milk. Turn out onto a lightly floured board and knead 8-10 strokes.
  2. Roll the dough out to a 12x8 inch rectangle onto a piece of waxed paper.
  3. Grease a baking sheet and flip the dough onto it. Remove the wax paper.
  4. Spread the preserves dow the center of the dough. Make 2 1/2 inch cuts at 1 inch intervals on the long sides. Fold the strips over the filling.
  5. Bake at 425 degrees for 12-15 minutes.
  6. Mix the powdered sugar and milk to make confectioners icing - you own consistency - and drizzle over the warm coffee cake.