Raspberry Jam Coffee Cake

3 ounces cream cheese

¼ cup butter or margarine

2 cups bisquick/biscuit mix

1/3 cup of milk

½ cup raspberry jam

1-2 tbsp milk

1 cup sifted icing sugar

½ tsp vanilla extract

Cut creamed cheese and butter into biscuit mix till crumbly. Blend in the 1/3cup of milk.

Turn onto floured surface; knead 8-10 strokes. On waxed paper, roll dough to 12x8 inch rectangle. Turn onto greased baking sheet; remove paper. Spread preserves sown center of dough. Make 2 ½ inch cuts at 1-inch intervals on long sides. Fold strips over filling. Bake at 425 degrees Fahrenheit oven for 12 to 15 minutes. Combine sugar, remaining milk, and vanilla; drizzle atop. Cut and serve.