Raspberry Cream Cheese Coffee Cake - cooking recipe

Ingredients

1 (3 oz.) cream cheese
1/4 c. margarine/butter
2 c. biscuit mix
1/4 c. milk
1/2 c. raspberry preserves
1 c. powdered sugar, sifted
1 to 2 Tbsp. milk
1/2 tsp. vanilla

Preparation

In medium bowl, cut cream cheese and butter into biscuit mix until crumbly.
Stir in 1/4 cup milk.
Turn onto lightly floured surface; knead 8 to 10 times.
On wax paper, roll dough into a 12 x 8-inch rectangle.
Invert onto greased baking sheet; remove paper. Spread preserves down center of dough.
Make 2 1/2-inch long cuts at 1-inch intervals on long sides.
Fold strips over filling.
Bake at 375\u00b0 for 20 minutes.
Cool 5 minutes and frost.
Serves 8 to 10.