1 (3 oz.) cream cheese
2 c. Bisquick
1/2 c. raspberry preserves
4 tbsp. butter
1/3 c. milk

Cut cream cheese and butter into Bisquick mix until crumbly. Blend in 1/3 cup milk. Turn onto floured surface. Knead 8-10 times. Roll dough into 12 x 8 inch rectangle. Turn onto floured baking sheet. Spread preserves down center of dough. Make 2 1/2 inch cuts at 1 inch intervals on long sides. Fold strips over filling. Bake in 425 degree oven, 12-15 minutes.

Combine 1 cup sifted confectioners' sugar, 1-2 tablespoons milk and 1/2 teaspoon vanilla. Drizzle over cake.