2 c. crushed graham crackers
1/4 c. sugar
1/2 c. melted butter

FILLINGS:

1 (8 oz.) cream cheese
1 c. powdered sugar
1 tsp. vanilla
1 (12 oz.) Cool Whip (can be cream type or regular)
1 lg. pkg. Danish dessert - raspberry or strawberry (in Jello section of store)
2 pkg. of well drained raspberries (frozen, then thawed)

Crust: Combine graham cracker crumbs, butter, and sugar. Pat into 9 x 13 inch pan. Bake at 350 degrees for 7 minutes. Cool.

Filling: Cook, stirring constantly, package of Danish dessert with 2 cups liquid (drained from raspberries plus water to make 2 cups). After thickened, add 2 packages drained raspberries; should have drained about 2 hours. Let cool.

Cream cheese, sugar, vanilla; add Cool Whip, spread over crust. Spoon raspberry filling over cream cheese mixture and refrigerate.