Preheat oven to 375*
Cut the cream cheese and the butter into the Bisquick until crumbly.
Pour in milk and stir to incorporate
Turn out onto a surface dusted with Bisquick
Need the dough just until it no longer becomes sticky
Place the kneaded dough onto parchment paper or a silicon baking bat
Roll the dough into a rectangle, 12 inches x 8 inches
On the two long sides, make 2.5 inch slits running towards the center of the dough at 1 inch intervals
Spread the raspberry jam down the center of the dough, careful to avoid the cut edges
Fold the cut strips over the filling towards the center of the dough
Bake for 15-20 minutes until golden brown
While the coffee cake is baking, make the icing
Mix the confectioner's sugar with vanilla and milk until you achieve a thick consistency for drizzling over the cake
Once the cake has cooled 10-15 minutes, drizzle over the cake and serve
