Danish Dessert Cake

Danish Dessert Cake

1 white cake mix, prepared according to package directions.
8 ounces cream cheese
2 cups powdered sugar
1/2 pint whipping cream or 1 (8 ounce) container Cool Whip
4 3/4 ounces junket danish dessert mix
19 ounces frozen strawberries or raspberries or 1 pint fresh strawberries or fresh raspberries.

Prepare the cake mix and bake as directed in a 9x13 inch pan or 10x15 jelly roll pan. Let cake cool.

Mix the powered sugar with the cream cheese till smooth.
Whip the whipping cream, if using, and fold it (or the Cool Whip) into powered sugar and cream cheese mixture. Spread on cooled cake and put in fridge.

Cook Danish Dessert according to package directions.

When Danish Dessert has cooled, add fruit and put on top of cream cheese mixture.  Refrigerate entire cake until Danish Dessert is set, and until ready to serve.

Refrigerate any left overs.

From the files of Sandra Marquez