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

Cut cream cheese and butter into biscuit mix until crumbly. Blend in milk. Turn onto floured surface. Knead 8 to 10 strokes. On waxed paper, roll dough to 12x8 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 filling. Bake at 425 degrees 12 to 15 minutes.

Combine: 1 to 2 tbsp. milk 1/2 tsp. vanilla

Drizzle atop coffee cake.