1 (3 oz.) pkg. cream cheese
1/4 c. butter
2 c. packaged biscuit mix
1/3 c. milk
1/2 c. raspberry preserves

1 c. sifted confectioners' sugar
Few tsp. rum or milk

In a bowl, cut cream cheese and butter into biscuit mix until crumbly. Blend in milk. Turn out on lightly floured board; knead 8 to 10 strokes. On waxed paper, roll dough to a 12"x8" rectangle. Turn onto greased baking sheet; remove waxed paper. Spread preserves down center of dough. Make 2 1/2" cuts at 1" intervals on long sides. Fold strips over filling. Bake at 425 degrees for 12 to 15 minutes. Cool slightly. Drizzle with icing.

ICING: In a small mixing bowl combine sugar and enough rum or water to make icing of drizzling consistency.