2 c. Bisquick
1/4 c. butter
2 (8 oz.) pkgs. cream cheese
1 (10 oz.) pkg. frozen raspberries
3 tbsp. sugar
1 c. powdered sugar
1 c. whipping cream

Mix baking mix, sugar, and butter until crumbly. Press in ungreased rectangular pan, 13 x 9 x 2. Bake at 375 degrees 10-12 minutes until light brown. Cool

Partially thaw berries. Beat powdered sugar and cream cheese until smooth. Beat whipping cream until stiff. Fold whipped cream in mixture. Crush berries; swirl 1/2 through cream cheese mixture. Spread over baked layer. Spread remaining raspberries over top.

Cover and freeze. Let stand 15 minutes before cutting.