3 oz. cream cheese, softened
1/4 c. butter, softened
2 c. Bisquick
1/3 c. milk
1/2 c. raspberry preserves
1 c. powdered sugar
1-2 tbsp. milk
1/2 tsp. vanilla

Cut cream cheese and butter into Bisquick until crumbly. Blend in milk. Turn onto floured surface, knead 8-10 strokes.

On waxed paper, roll dough to a 12 x 8 inch rectangle. Turn onto greased baking sheet; remove paper. Spread preserves down the center. Make 2 1/2 inch long cuts at 1 inch intervals on long sides. Fold strips criss-crossing over filling. Bake at 425 degrees for 12-15 minutes. Combine sugar, milk and vanilla. Drizzle on top when cooled.