Depends on how big you cut the pieces
cream cheese (1/2 8oz package), room temperature
butter or margarine, room temperature
(or more) raspberry or boysenberry preserves
Cut cream cheese and butter into the bisquick until crumbly. Blend in the 1/3 cup milk.
Pour dough onto a ungreased cookie sheet and spread to 1/4 inch thick. Cut slits at 1 inch intervals along both sides. Not all the way through.
Spread preserves along the center of the dough.
Fold over the slits on top of the preserves.
Bake in a 400 degree oven for 12 to 15 mintues until lightly browned.
Combine powdered sugar, milk and vanilla until smooth. Drizzle on top of the coffee cake.