Raspberry Cream Cheese Coffee Cake

1. 1

   In medium bowl, cut cream cheese and butter into biscuit mix until crumbly.

2. 2

   Stir in 1/4 cup milk.

3. 3

   Turn onto lightly floured surface; knead 8 to 10 times.

4. 4

   On wax paper, roll dough into a 12 x 8-inch rectangle.

5. 5

   Invert onto greased baking sheet; remove paper. Spread preserves down center of dough.

6. 6

   Make 2 1/2-inch long cuts at 1-inch intervals on long sides.

7. 7

   Fold strips over filling.

8. 8

   Bake at 375u00b0 for 20 minutes.

9. 9

   Cool 5 minutes and frost.

* Per serving · 4 servings · Values may vary.

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