Ingredients
4
oz cream cheese, softened (from 8-oz package)
2
tablespoons granulated sugar
1/4
teaspoon vanilla
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
1/3
cup seedless strawberry jam
2
tablespoons butter, melted
1
oz cream cheese, softened (from 8-oz package)
1/2
cup powdered sugar
2
to 4 teaspoons milk
1/4
teaspoon vanilla
1
cup chopped fresh strawberries
Preparation
Heat oven to 350°F. Spray bottom and sides of 8x4-inch loaf pan generously with cooking spray. In medium bowl, beat 4 oz cream cheese, the granulated sugar and 1/4 teaspoon vanilla with electric mixer on medium speed, scraping down side of bowl with spatula, until mixture is smooth.
Separate dough into 8 biscuits; split biscuits in half, making total of 16 biscuit rounds. Place on work surface or cutting board. Press dough into 4-inch circles; spread generous teaspoon of the cream cheese mixture and 1 teaspoon of the jam on one side of 15 of the biscuit rounds.
Stack biscuits in 4 piles of 4 biscuits each. Place stacks on sides in a row in loaf pan, arranging each biscuit stack to fit loosely in pan and making sure sides without filling are on both ends touching pan. Drizzle with melted butter.
Bake 50 to 55 minutes or until top is deep golden brown and center is baked through. Remove pan from oven to cooling rack; cool 10 minutes. Loosen sides of pull-apart bread from pan with metal spatula; carefully remove from pan, and place top side up on serving platter.
In small bowl, beat 1 oz cream cheese, the powdered sugar, 2 teaspoons of the milk and 1/4 teaspoon vanilla with whisk. Add more milk if necessary, 1/2 teaspoon at a time, until smooth and drizzling consistency. Drizzle on top of warm bread. Top with strawberries to serve.
