1 (3 oz.) pkg. cream cheese
4 tbsp. butter
2 c. biscuit mix
1/3 c. milk
1-1 1/2 c. raspberry preserves
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 1/3 cup milk. Turn out on floured surface and knead 8-10 strokes.

On waxed paper, roll dough to 12x18-inch rectangle. Turn onto greased baking sheet. Remove paper. Spread preserves down center of dough. Make 2 1/2-inch cuts at 1-inch interval son long sides. Fold strips over filling. Bake at 425 degrees for 12-15 minutes. Combine remaining milk, sugar and vanilla. Drizzle atop.