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

In bowl cut cream cheese and butter into biscuit mix until crumbly; blend in milk. Turn dough onto lightly floured surface; knead 8 to 10 times. On waxed paper roll out the dough in a 12 x 8 inch rectangle. Carefully turn onto greased baking sheet; remove waxed paper. Spread preserves evenly down center of dough. Make 2 1/2 inch long slits at 1 inch intervals on long side of rectangle. Fold each strip over filling and have them meet at the center. Bake at 425 degrees for 12 to 15 minutes. Drizzle warm coffee cake with confectioners icing.

CONFECTIONERS ICING:

1 c. sifted powdered sugar
1/4 tsp. vanilla
Enough milk to make of spreading consistency (about 1 1/2 tbsp.)