Cut 1 (3 ounce) package cream cheese, 1/4 cup butter and 2 cups biscuit mix until crumbly. Blend in 1/3 cup milk. Turn onto lightly floured surface and knead 8 to 10 strokes. Put on waxed paper. Roll dough to 12x8 inch rectangle. Turn onto greased baking sheet. Remove from 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 in preheated oven at 425 degrees for 12 to 15 minutes. Drizzle the warm coffee cake with confectioners' icing:

Combine: 1/4 tsp. vanilla Enough milk to make drizzle