Title: Berry Cream Coffee Cake
Categories: Blank
Yield: 4 Servings

2	c	Packaged biscuit mix
1		(3 oz.) pkg. cream cheese
1/4	c	Butter or margarine
1/3	c	Milk
1/2	c	Raspberry preserves or berry
		Preserves

Place biscuit mix in medium-sized mixing bowl. Cut the cream cheese and butter into biscuit mix until crumbly. Blend in the milk; turn dough onto a floured surface and knead 8 to 10 times.

Roll dough into a 12"x8" rectangle. Turn onto a greased baking sheet. Spread the preserves down the center of the dough. On the long sides of the rectangle, make 2 1/2" cuts at 1" intervals. Fold strips over the filling closing off the ends. Bake at 425 degrees for 12 to 15 minutes. Drizzle warm coffee cake with a powdered sugar glaze.

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