

Raspberry Danish Cake 1 box white cake mix
1 pkg raspberry Danish Dessert (NOT Raspberry jello mix)
2 pkgs frozen raspberries (I usually use one if using a 9X13 pan or 2 when using a cookie sheet).
8 oz. cream cheese - softened
16 oz. cool whip 1-2 cups powdered sugar
Directions: Make cake mix as directed on box. (I usually use a cookie sheet when making this cake. It serves more and allows for more room for the layers). Bake until golden brown on top (about 12-15 min. for the cookie sheet, 18-21 min. for 9X13). Allow cake to cool completely. Beat together the cream cheese and powdered sugar (I make this mix on the sweeter side to balance out the tart raspberry layer). Once sugar is incorporated with cream cheese add the cool whip. Spread a thick layer of cream cheese mix on cooled cake. Make Danish dessert using the pie filling recipe on box. Add raspberries. I add the frozen berries while mixture is still hot and break up some of the raspberries. Let raspberry mixture cool slightly then pour mixture on top of cream cheese layer. Spread evenly over entire cake. Chill at least 3 hours and serve.Enjoy!
**Danish Dessert can be found near the Jello**
Seriously soo good! And so light and fluffy!

























