Sunday, December 13, 2009

DANISH DESSERT

This desert is better when made several hours ahead. As it sits the bottom crust softens and makes it eaiser to cut and serve.

Ingredients
Crust:
2 cups flour 1 cup butter melted
1 cup brown sugar
1 cup chopped nuts

Mix together and pat in bottom of 9X13 pan. Bake 350 15 minutes. Cool

Filling:
2- 8oz cream cheese
2 cups powdered sugar
12 oz. cool whip
Beat all together til smooth and spread over crust

Topping:
1 box raspberry Danish Dessert made according to directions. Add 1 pkg frozen raspberries, thawed. Pour over cream cheese filling. Chill several hours.

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