1 (3 oz.) pkg. cream cheese
2 c. pkg. biscuit mix
4 tbsp. butter
1/3 c. milk
1/2 c. raspberry preserves
1 c. powdered sugar
1-2 tbsp. milk
1/2 tsp. vanilla

Cut cream cheese and butter into biscuit; mix until crumbly. Blend in milk, turn onto floured surface; knead 8-10 times. On waxed paper roll to a 12 x 8 inch rectangle. Turn onto greased baking sheet; remove paper. Spread preserves down center. Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over preserves. Bake at 425 degrees for 12-15 minutes. Combine powdered sugar, milk and vanilla; drizzle over top.