2 c. Bisquick baking mix
3 tbsp. sugar
1/4 c. firm butter
1 c. powdered sugar
2 (8 oz.) pkgs. softened cream cheese
1 c. whipped cream
1 (10 oz.) pkg. frozen raspberries

Mix baking mix, sugar and butter until crumbly; press into ungreased 13x9 pan. Bake until light brown 10-12 minutes at 375 degrees; cool.

Beat powdered sugar and cream cheese until smooth. Beat whipped cream until stiff. Fold whipped cream into cream cheese mixture. Spread on top of baked crust. Add raspberries to top. Cover and freeze. Let stand at room temperature 10 minutes before cutting.