Berry Cream Coffee Cake
|Cream cheese||3 Ounce (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Biscuit mix||2 Cup (32 tbs) (2 Package)|
|Packaged biscuit mix||2 Cup (32 tbs)|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Cup (16 tbs), sifted|
Cut cream cheese and butter into biscuit mix till crumbly.
Blend in the 1/3 cup milk.
Turn onto floured surface; knead 8 to 10 strokes.
On waxed paper, roll dough to 12x8-inch rectangle.
Turn onto greased baking sheet; remove paper.
Spread preserves down center of dough.