3 oz. pkg. cream cheese
1/4 c. butter
2 c. pkgs. biscuits mix
1/3 c. milk
1/2 c. fruit preserves

Preheat oven at 425 degrees. Cut together the cream cheese, butter, and biscuit mix until mixture is crumbly. Pour in the milk, blend until mixture forms a ball. Turn biscuit mix onto floured surface and knead 8 to 10 times. Roll the dough to form a rectangle approximately 8 1/2 x 11 inches. Place the dough on greased baking or cookie sheet.

Spread preserves evenly down the center of the dough. make 2 1/2 inch long slits at 1 inch intervals (about every 2 fingers wide) on the long sides of the rectangle. Fold and braid each strip over filling, rotating braid one strip from each side. Overlap and press the ends of the coffee cake so the filling will not leak out.

Place pan in center of oven and bake for 15 minutes.

ICING:

1 c. sifted powdered sugar
1/4 tsp. vanilla
2 tbsp. milk

Mix powdered sugar, vanilla, and milk together and stir until it is a thin, smooth icing. When coffee cake is done, carefully place on serving platter, and pour icing over the cake. Serve on plates.