Grandma's Danish Dessert

Make this recipe one day in advance, no more, no less. It needs to set up well before serving. This has been a favorite family desert for over 45 years.

1 1/2 cups FLOUR
1/2 cup BUTTER
1/2 cup PECANS, very finely chopped
Mix like pie dough, gently mix together, and spread mixture into a 9"x13" pan and bake at 375° for 15 minutes, until very, very lightly browned. Cool. Divide crumbs, saving about 1/2 of this mix for further use. Take half of the crumbs and firmly pres into bottom of the 9"x13" pan.

While the above is baking, mix one small package of Danish Dessert (this is the brand), using 1 3/4 cup water as listed on the package instructions for Pie Glaze. Cool and add one 10 oz. package slightly thawed, frozen raspberries to the Danish Dessert.

In a large mixing bowl, cream together:
2 (8 oz) packages CREAM CHEESE, room temperature
2 cups POWERED SUGAR
1 teaspoon VANILLA

Gently fold in:
1 16 oz. container COOL WHIP
Set aside/refrigerate

Layer:
Gently place cream cheese mixture on top of the baked flour/nut mixture (which should already be in the pan). Then ladle the raspberry mixture on top of the cream cheese mixture. Sprinkle the reserved flour/nut mixture evenly on top.

Refrigerate overnight, at least 8 hours, until firmly set.