1 (3 oz.) cream cheese
1/4 c. butter
2 c. Bisquick
1/3 c. milk
1/2 c. raspberry preserve
1 c. powdered sugar
1/2 tsp. vanilla

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

On wax paper, roll dough into an 8 x 10 inch rectangle. Turn onto greased cookie sheet.

Spread preserves down center. Make 1 inch cuts down both sides. Fold alternately down length of dough. Bake at 425 degrees for 12 to 15 minutes.

Combine cup of sugar, 2 tablespoons milk and vanilla. Drizzle on warm cake.