Raspberry Danish Dessert - cooking recipe

Ingredients

2 cups flour
1 cup brown sugar
1/2 cup butter
1/4 - 1/2 cup nuts
8 ounces cream cheese
1 teaspoon vanilla
1 cup powdered sugar
12 ounces Cool Whip
Topping
1 (4 3/4 ounce) package raspberry junket danish dessert mix
12 ounces frozen raspberries, thawed (drain and reserve juice)

Preparation

Preheat oven to 350 degrees.
Mix the flour, brown sugar, butter, and nuts.
Pat into a 13X9 dish.
Bake for 15 minutes.
allow to cool.
Crumble the just baked crust into fine crumbs.
Pat enough of the crumbs to make a 1/2 inch in bottom of 13X9 dish you just used.
Gently beat together the cream cheese, vanilla, powdered sugar and Cool Whip.
Pour over the crust.
Sprinkle the rest of the crumbs on top and chill for several hours or overnight.
For the topping.
Prepare Junket as for fruit sauce, using raspberry juice as part of rquired juice.
Add raspberries and mix gently.
Pour over crumbs and chill.