2 c. Bisquick
3 tbsp. sugar
1/4 c. firm butter
1 c. powdered sugar
2 pkgs. cream cheese (16 oz.)
1 c. chilled whipping cream
10 oz. pkg. frozen raspberries, partially thawed

Heat oven to 375 degrees. Mix Bisquick, 3 tablespoons sugar and butter until crumbly. Press in ungreased 9 x 13 inch pan. Bake until light brown (10 to 12 minutes).

Beat powdered sugar and cream cheese until smooth. Beat chilled cream until stiff. Fold into cheese mixture. Crush berries. Swirl half of the berries through the cream cheese mixture. Spread this mixture over baked layer and spread remaining berries on top. Cover and freeze until firm. Let stand at room temperature for 15 minutes before cutting. (12 servings.)