3 oz. pkg. cream cheese
4 tbsp. butter
2 c. biscuit mix
1/3 c. milk
1/2 c. raspberry preserves
1/2 tsp. vanilla
1 c. confectioners' sugar
1 to 2 c. milk

Cut cream cheese and butter into biscuit mixture until crumbly. Blend in 1/3 cup of milk. Turn onto floured board and knead 8 to 10 strokes. On wax paper, roll dough to 12 x 8 inch rectangle. Turn onto greased baking sheet and remove wax paper. Spread preserves down on center. Make 2 1/2 inch cuts 1 inch apart along sides. Fold strips over filling. Bake at 425 degrees for 12 to 15 minutes. Drizzle confectioners' sugar, milk, vanilla over the top.