Raspberry Coffee Cake - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese
1/4 c. oleo
2 c. Bisquick
1/3 c. milk
1/2 c. raspberry preserves

Preparation

Cut cheese and oleo in Bisquick until crumbly.
Blend in milk. Turn dough onto floured board and knead 8 to 10 times on wax paper. Roll dough into 12 x 8-inch rectangle, then turn onto greased cookie sheet and remove paper.
Spread jam down middle, make 1/2-inch slits on both sides.
Bake at 425\u00b0 for 12 to 15 minutes.