Servings: 2 9” pies

Crust Crust
2 cups all-Purpose flour 2 cups all-Purpose flour
1/2 cup brown sugar, firmly packed ½ cup brown sugar, firmly packed
1/3 lb butter, softened ⅓ lb butter, softened
1/2 cup chopped nuts ½ cup chopped nuts
Pie Filling Pie Filling
8 oz. Cool Whip 8 oz. Cool Whip
8 oz pkg cream cheese, softened 8 oz pkg cream cheese, softened
1 cup sifted powdered sugar 1 cup sifted powdered sugar
½ tsp vanilla ½ tsp vanilla
 
1(4-3/4-oz) pkg. strawberry Danish Dessert 1(4-¾-oz) pkg. strawberry Danish Dessert
1 3/4 cups water 1 ¾ cups water
1 (10-oz.) pkg. frozen raspberries, thawed and drained. (can use 2 cups fresh raspberries sprinkled with 2 Tbsp of sugar) 1 (10-oz.) pkg. frozen raspberries, thawed and drained. (can use 2 cups fresh raspberries sprinkled with 2 Tbsp of sugar)

Preheat oven to 375°. In a large bowl, combine flour, nuts and brown sugar. Blend well. With a pastry blender or food processor, cut in butter until mixture resembles cornmeal in texture. Press mixture firmly into 8X13” unbuttered cake pan. Bake about 15 minutes. Cool. Crumble and Press into 2 9” pie tins.
In medium bowl, combine cool whip, softened cream cheese, vanilla and powdered sugar. Blend well. Spread evenly over crust. Refrigerate about 1 hour. In a medium saucepan, combine Danish Dessert with water and cook according to package directions. Cool. Add raspberries. Pour mixture evenly over cream cheese mixture. Cover and refrigerate.