Raspberry Dessert

Raspberry Dessert

10 graham crackers, crushed

1/2 c. sugar

1/4 cup butter or margarine, melted

12 oz cream cheese

1 1/2 c. powdered sugar

3 c whipping cream, divided

10 oz. frozen raspberries, thawed and drained, reserving juice

2 pkg. raspberry Danish Dessert

Mix crackers, butter and sugar and press lightly into 9x13 pan. Bake at 350 for 8 minutes

When cool whip 1 1/2 c. of the cream and set aside, put 12 oz. cream cheese inanother bowl and beat. Add 1 1/2 cus powdered sugar to cream cheese and beat till fluffy; fold in whipped cream.  Spread carefully over crumbs. 

Thaw 10 oz frozen raspberries. Reserve juice and add water to make 3 c. liquid. Make 2 pakgs of Raspberry Danish dessert, using the 3 cups water/juice.  When mostly cool, add 10 oz thawed raspberries, and mix to break up berries  When completely cool, pour on top of cream mixture.  Refrigerate for 12-24 hours.  Top dessert with rest of the sweetened, whipped cream (1 1/2 c.), 

note: Fresh berries can be substituted if well sweetened.