Raspberry Cream Cheese Pie

              NOTE!!!!  This makes enough for 3...yes, 3 delectable pies!


              Cream Filling:

One 8 oz package cream cheese, softened
One 16 oz container whipped topping
2 cups confectioners’ sugar

Raspberry Topping:
1 Raspberry Danish Dessert, prepared according to package
4 cups raspberries (more or less)

*Two 9-inch Graham Cracker crusts or Nilla wafer crusts (we usually use a pre-made crust, but feel free to make your 0wn)

Make the cream filling by beating cream cheese, whipped topping, and confectioners’ sugar in a bowl. Spread in bottom of crusts.

Prepare Danish Dessert according to package. Gently fold in raspberries. Pour on top of the cream cheese layers.

Refrigerate until set. Store leftovers in the refrigerator.