Directions

• Place biscuit mix in a large bowl. Cut in cream cheese and butter
• until mixture resembles coarse crumbs. Stir in milk just until
• moistened. Turn onto a lightly floured surface; knead gently 8-10
• times.
• On a greased baking sheet, roll dough into an 18-in. x 12-in.
• rectangle. Spoon raspberries down center third of dough; sprinkle
• with sugar.
• On each long side, cut 1-in.-wide strips about 2-1/2 in. into center.
• Starting at one end, fold alternating strips at an angle across
• raspberries; seal ends.
• Bake at 425° for 15-20 minutes or until golden brown. Remove to a
• wire rack to cool slightly. In a microwave-safe dish, microwave
• frosting on high for 5-10 seconds or until of desired consistency;
• drizzle over pastry. Yield: 12 servings.