Cut one (3 ounce) package cream cheese and 1/4 cup butter into 2 cups packaged biscuit mix until crumbly. Blend in 1/3 cup milk. Turn out onto lightly floured surface and knead 8 to 10 strokes.

On waxed paper, roll dough to 12x8 inch rectangle. Turn onto greased baking sheet; remove waxed paper. Spread 1/2 cup raspberry 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 for 12 to 15 minutes. Drizzle the warm coffee cake with confectioners' icing. Makes 1 coffee cake.

CONFECTIONERS' ICING:

Combine 1 cup sifted powdered sugar, 1/4 teaspoon vanilla and enough milk to make of drizzling consistency.