Instructions: Beat cream cheese, butter, 3 tablespoons confectioners sugar, and 1 teaspoon vanilla until smooth; stir in half of fruit filling and pecans. Chill 30 minutes.

Spread remaining fruit filling into a lightly greased 13- by 9-inch baking dish.

Separate biscuits in half, and roll or pat each on a lightly floured surface into a 4-inch circle. Spread each round with 1 tablespoon cream cheese mixture, and roll up, jellyroll fashion. Place, seam-side down, in long rows in baking dish.

Bake at 400 degrees for 30 minutes or until lightly browned.

Stir together remaining 1/2 cup confectioners sugar, remaining 1 teaspoon vanilla, and milk. Drizzle over warm pastries.

This recipe yields 12 servings.

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