Quick Raspberry Linzer Bars

4 C. bisquick
1/2 C. sugar
6 oz. cream cheese softened
4 Tbls. soft butter
2/3 C. milk

FILLING
2-3 C. fresh raspberries
1/4 C. sugar
1 Tbls. corn starch

TOPPING
1 1/2-2 C. powdered sugar
2 Tbls. milk
1 tsp. vanilla

In a large owl, mix together the bisquixk, sugar, cream cheese, butter and milk. Mix in bowl using hands.  sprinkle with extra sugar as you flatten dough onto a silpat lined baking pan, leaving about 2 inches around the longer edges of the pan.

fold together the raspberries, sugar and corn starch and pour onto of dough, spreading down the center and, making sure to leave space on the long edges to roll.  You may want to boil these ingredients together for about 2 minutes and then let cool to thicken it.

Quickly fold the edges up over the preserves on both sides, and than sealing the small edges.  Bake at 425* for 20-25 minutes.  Let cool for 5 minutes.

Mix your topping ingredients together and drizzle ontop of the bars,  let sit for about 10 minutes, serve warm or cold.