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

Cut cream cheese and butter into Bisquick until crumbly. Blend in 1/3 cup milk. Turn onto floured surface; knead 8 to 10 strokes. On waxed paper, roll dough to 12"x8" rectangle. Turn onto greased baking sheet; remove paper. Spread preserves down center of dough. Make 2 1/2" cuts at 1" intervals on long sides. Fold strips over filling. Bake in 425 degree oven for 12 to 15 minutes. Combine sugar, remaining milk and vanilla. Drizzle atop coffee cake.