1 (3 oz.) pkg. cream cheese
3 tbsp. butter
2 c. Bisquick mix
1/3 c. milk
1/2-3/4 c. raspberry jam or preserves
Slivered almonds

CONFECTIONERS' SUGAR GLAZE:

1 c. confectioners' sugar
2 tbsp. milk
Dab of butter

Cut cream cheese and butter into biscuit mix until crumbly. Mix in milk. Turn onto large sheet of waxed paper; pat down. Lay another sheet of waxed paper over top. Roll dough between paper into large rectangle. Pull off top paper and turn dough onto lightly greased baking sheet. Remove other sheet of paper; spread jam down center of dough. Slit sides at 1" intervals and fold strips over filling.

Bake at 425°F. for 12 to 15 minutes. Make confectioners' sugar glaze by combining ingredients until creamy. Drizzle glaze over cake. Sprinkle the top with slivered almonds.