1 (3 oz.) pkg. cream cheese
1/4 c. butter
Bisquick
1/3 c. milk
1 c. powdered sugar
1/2 c. raspberry preserves
(I use whatever jam or 2 c. preserves I have on hand)
1-2 tbsp. milk
1/2 tsp. vanilla

Cut cream cheese and butter into biscuit mix until crumbly. Blend in the 1/3 cup milk. Turn onto floured surface; knead 8-10 strokes. On waxed paper, roll dough to 12 x 8 inch rectangle. Turn onto greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over the filling (criss-cross style - will look like a braid). Bake in 425 degree oven for 12-15 minutes.

Combine sugar, remaining milk and vanilla; drizzle atop. Serve warm. A great breakfast!