1 (3 oz.) pkg. cream cheese
1/4 c. butter
2 c. packaged biscuit mix
1/4 c. milk
1/2 c. raspberry preserves
1 c. sifted confectioners' sugar
1-2 tbsp. milk
1/2 tsp. vanilla

In medium mixing bowl cut the cream cheese and butter into biscuit mix until crumbly. Stir in 1/4 cup milk. Turn onto a lightly floured surface. Knead 8 to 10 strokes. On waxed paper, roll dough to a 12"x9" rectangle. Invert onto a greased baking sheet. Remove paper. Spread preserves down center of dough. Make 2 1/2" long cuts at 1" intervals on long sides. Fold strips over the filling. Bake in a 375 degree oven for about 20 minutes or until golden brown. Let coffee cake cool 5 minutes before frosting.

In small mixing bowl stir together sugar, the 1 to 2 tablespoons milk and vanilla. Drizzle over slightly cooled coffee cake. Serve warm.