1 (3 oz.) pkg. cream cheese
4 tbsp. butter
2 c. Bisquick
1/3 c. milk
1/2 c. plus raspberry preserved
1/2 c. confectioners sugar
2 tbsp. milk
1/2 tsp. vanilla

Combine last three ingredients and drizzle over cooled braid.

In a large mixing bowl cut cream cheese and butter into Bisquick; blend in milk. On floured cloth knead dough 8-10 strokes. Roll to 8 x 10 inches. Place rolled dough on greased cookie sheet. Put preserves down center of dough leaving several inches at top and bottom preserve free.

Starting from center and cutting out toward edge make 2.5 inch diagonal cuts at 1 inch intervals down both sides. Fold strips toward center alternating sides and overlapping at center so braid effect is created. Bake at 375 degrees for 20 minutes until lightly browned. Drizzle icing over top when cooled.