Recipe

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• 1 - 3- oz package cream cheese
• 2 cups packaged biscuit mix
• 1/3 cup milk
• 1/3 cup raspberry preserves
• 3/4 cup sifted pwder sugar
• 1 to 3 tbsp milk
• 1 tbsp sliced almonds, toasted (optional)

• 1 In mixing bowl, cut cream cheese into biscuit mix until crumbly.
• 2 Stir in the 1/3 cup milk.
• 3 Turn onto a lightly floured surface, knead gently about 8 to 10 strokes.
• 4 On waxed paper roll dough to a 12x8 rectangle.
• 5 Turn onto a greased baking sheet, remove paper.
• 6 Spread preserves down center of dough.
• 7 Make 2-1/2 long cuts, at 1 intervals, from edges of long side toward the center.
• 8 Starting at an end, alternately fold oppostie sides of dough at an angle across filling.
• 9 Slightly press ends together in center to seal.
• 10 Bake in a 425 degree for 15 to 17 minutes until golden brown.
• 11 In small mixing bowl combine powdered sugar, vanila and enough of the 1 to 3 tbsp milk to make it drizzling consistency.
• 12 Drizzle over warm coffee cake. Sprinkle with almonds.