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

In medium bowl cut cream cheese and butter into Bisquick until crumbly. Stir in 1/4 cup milk. Turn onto a lightly floured surface; knead 8-10 strokes.

On waxed paper, roll dough to a 12 x 8 rectangle. Invert onto a greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 1/2-inch long cuts at 1-inch intervals on long sides.

Fold strips over the filling. Let strips overlap a little. Bake at 375 degrees for 20 minutes. Let cool 5 minutes.

In small bowl, mix confectioners sugar, milk, and vanilla. Drizzle over coffee cake. Makes 8-10 servings.