Raspberry Cheesecake

by Jill Worlton



  1. Mix flour, margarine, brown sugar, and nuts dry.
  2. Press the mixture lightly in bottom of 9x13 pan and bake at 350 for 15 minutes.
  3. Cool; break apart into crumbles
  4. Set aside 1/3 of crust to sprinkle on top. Distribute remaining 2/3 across the bottom of the pan.
  5. Whip Cool Whip, cream cheese, and powdered sugar; spread on top of crust in pan.
  6. Prepare Raspberry Danish Dessert according to instructions on box and whip in frozen raspberries at the end.
  7. Pour fruit topping over filling. Sprinkle set aside crust crumbles over the top.
  8. Chill before serving.