RASPBERRY DANISH DESSERT

CRUST
2 cups flour
1 cup brown sugar
1 cup soft butter
1 cup chopped walnuts

Mix all together and pat in a 9X13 Pyrex dish. Bake 350 for 15 minutes. When it is still warm with a knife cut about 1 inch strip off the end of crust, remove and save for the topping. With fingers press crust to cover where you cut. DO NOT OVER BAKE. It should look barely golden brown.



FILLING
3- 8 oz. blocks Philly cream cheese, room tempurature
2 cup powdered sugar
8 oz. cool whip
Beat with electric mixer til all blended smooth with no lumps. Spread over crust. Put into fridge to keep cool while you make the topping.


TOPPING
1 box Raspberry Danish Dessert cook as directed. Found on the jello isle of your grocery store. 
Add 1 bag of frozen raspberries with juice when thawed. Pour over cream cheese layer.
optional- sprinkle top with saved crust crumbled
Let set in fridge for several hours. Better if made the day before but can serve within a few hours.