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

1. Cut the 3 ounce package of cream cheese and 1/4 cup butter into 2 cups packaged biscuit mix until crumbly.

2. Blend in 1/3 cup milk. Turn out onto light floured surface and knead 8-10 strokes.

3. On waxed paper, roll dough to 12 x 8 inch rectangle. Turn onto greased baking sheet, remove waxed paper.

4. Spread 1/2 cup raspberry preserves down center of dough. Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over filling.

5. Bake at 425 degrees for 12-15 minutes. Drizzle the warm coffee cake with Confectioners' Icing. Makes 1 coffee cake.

ICING:

Mix 2 cups confectioners' (powdered) sugar and 1 tablespoon water. Add more water, 1 teaspoon at a time, until icing is of the consistency that it can be used. Makes 3/4 cup.