1/2 c. butter
1/2 c. vanilla ice cream
2 c. flour
1 lb. jar apricot jam
1 c. chopped pecans
1 pkg. white raisins

Soften butter and ice cream in a large bowl. Add 2 cups of flour and mix to dough stage. Roll out dough into an oblong shape. On a sheet of plastic wrap place dough (you might want to roll dough out on plastic). Cover with another sheet of plastic and roll into a log (cake roll). Refrigerate overnight.

Preheat oven to 350 degrees. Unroll dough. Remove top plastic cover. In a small bowl, combine jam, nuts and raisins. Spread an even layer over dough. Carefully reroll dough and separate from bottom sheet of plastic. When completely rolled turn seam down. Place on greased sheet. Cut slits halfway through log about 1 inch apart. Bake at 350 degrees for 50 minutes.