• 3 ounces cream cheese
• ¼ cup butter
• 2 cups Jiffy Baking Mix
• ⅓ cup milk
• ½ cup seedless raspberry preserves

Glaze:

• 1 cup powdered sugar
• milk, as needed

Preheat oven to 425°F. Grease a baking sheet. In a large bowl, cut cream cheese and butter into baking mix until crumbly. Add ⅓ cup milk and mix until dough forms. Turn dough onto a lightly floured surface and knead 8–12 times. Place dough on waxed paper and shape into a 12×8-inch rectangle. Transfer dough to prepared baking sheet and spread raspberry preserves down the center. Make 2½-inch cuts along both sides of the dough at 1-inch intervals. Alternately fold strips over the preserves to create a braid. Bake for 12–15 minutes, or until golden brown. Let cool slightly. To prepare glaze, mix powdered sugar with enough milk to reach a drizzling consistency. Drizzle over braid before serving. Note: This recipe is so easy to make but creates a beautiful braid that looks like it came from a bakery. It’s a delicious and pretty addition to any brunch.