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

Cut cream cheese and butter into biscuit. Mix until crumbly. Blend in milk. Knead with hands into a smooth ball. (Dust hands with additional Bisquick when kneading dough.) Tear off 2 pieces of wax paper the size of a cookie sheet. Place the ball of dough on the wax paper and then place the second sheet of wax paper over the dough.

Roll dough out into a 12x8-inch rectangle. Remove the top paper and flip a greased cookie sheet upside down over the dough. Now flip the dough over and pull the wax paper off.

Spread preserves down center of dough (about 1 inch wide). Start on the long side of dough and make 2 1/2 inch cuts at 1-inch intervals, cutting up to within 1/4 inch of the preserves. Cut the other side.

Now fold the strips up over the preserves. Press lightly so that the two strips at top seal together. Seal ends so preserves will not seep out. Bake at 425 degrees for 12-15 minutes or until lightly golden. Remove as soon as possible to serving dish. Cool.

Combine sugar, vanilla and enough milk to make a firm glaze. Drizzle with a spoon over the top of the coffee cake. May be decorated with candied red cherries or sprinkle with fine chopped nuts.