1 (3 oz.) pkg. cream cheese
1/4 c. butter
2 c. packaged biscuit mix
1/3 c. milk
1/2 c. raspberry preserves
Confectioners' sugar icing

In mixing bowl, cut cream cheese and butter into biscuit mix until mixture is crumbly; blend in milk. Turn biscuit dough out onto lightly floured surface and knead 8 to 10 strokes.

On waxed paper, roll dough to form an 8x12 inch rectangle. Carefully turn onto greased baking sheet; remove waxed paper. Spread raspberry preserves evenly down center of dough. Make 2 1/2 inch long slits at 1-inch intervals on long sides of rectangle. Fold each strip over raspberry filling. Bake at 425 degrees for 12 to 15 minutes. Drizzle warm coffee cake with icing. Makes 1.