Raspberry Braid

• 1 (3 ounce) package cream cheese
• 14 cup butter or 14 cup margarine
• 2 cups packaged biscuit mix
• 13 cup milk
• 12 cup raspberry jam
• 1 cup powdered sugar

1. Cut cream cheese and butter into biscuit mix until crumbly.
2. Add in milk; blend.
3. Turn out onto lightly floured surface and knead 8-10 times.
4. Roll dough out to 8"x12" rectangle (waxed paper works well underneath, esp for next step) Turn onto greased baking sheet (remove the paper!)
5. Spread jam down the center of the dough.
6. Make 2-1/2" cuts at 1" intervals in from each long edge (like fringe going down the long sides) Fold strips in over filling, overlapping as needed.
7. Bake at 425 for 12-15 min.
8. Cool slightly.
9. Combine powdered sugar with enough rum or milk to achieve drizzling consistency (approx 1-1/2 to 2 T) and drizzle over the top of the braid.

cream cheese, butter, biscuit mix, milk, raspberry, powdered sugar

Taken from www.food.com/recipe/raspberry-braid-78134 (may not work)