Berry Cream Coffee Cake

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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