Raspberry Coffee Cake

Directions

1. 1
   Cut the cream cheese and butter into the bisquick till crumbly.
2. 2
   Blend in the milk.
3. 3
   Turn out onto a lightly floured board and knead 8-10 strokes.
4. 4
   Roll the dough out to a 12x8 inch rectangle onto a piece of waxed paper.
5. 5
   Grease a baking sheet and flip the dough onto it.
6. 6
   Remove the wax paper.
7. 7
   Spread the preserves dow the center of the dough.
8. 8
   Make 2 1/2 inch cuts at 1 inch intervals on the long sides.
9. 9
   Fold the strips over the filling.
10. 10
    Bake at 425 degrees for 12-15 minutes.
11. 11
    Mix the powdered sugar and milk to make confectioners icing - you own consistency - and drizzle over the warm coffee cake.