2 cups crushed graham crackers
1/4 c sugar
1/2 c butter, melted
8oz cream cheese, softened
1 c powdered sugar
1 tsp vanilla
12 oz whip cream
1 pkg Danish Dessert
16 oz frozen raspberries, thawed
Combine graham cracker crumbs, butter and sugar. Press into 9 x 13 inch pan. Bake at 350′ for 7 minutes. Allow to cool.
In a sauce pan combine danish dessert mix, and two cups liquid, (drained from raspberries plus water to make 2 cups). Cook until thickened and then add raspberries. Allow to cool.
In a bowl, cream cheese, sugar and vanilla. Add whip topping and spread over crust. Spoon raspberry filling over cream cheese evenly. Refrigerate for 1- 2 hours before serving.
courtesy of Cooks.com
