6 oz. Philadelphia cream cheese
4 tbsp. butter
2 c. Bisquick
1/3 c. milk
1/2 c. pureed fruit, fruit preserves, firm fresh fruit
1/2 c. powdered sugar
1 tbsp. milk
1/4 tsp. vanilla extract
Wax paper

Cut cream cheese and butter into Bisquick until crumbly with pastry blender. Blend in milk. Sprinkle wax paper with Bisquick, then turn onto wax paper. Knead 8 to 10 times. Turn onto greased baking sheet. Press dough into an 8 x 10 inch rectangle. Spread fruit, preserves, or puree down center of rectangle. Bake at 425 degrees for 15 to 20 minutes or until lightly brown.

For Icing: Combine powdered sugar, milk, and vanilla. Drizzle on top of coffee cake while still hot.