Raspberry Dessert

CRUST:
Mix together like pie crust:
2 c. flour
1 c. (2 cubes) butter or margarine
1/2 c. brown sugar
1 c. chopped nuts
Spread in bottom of 9 x 13 pan. Bake at 350° for 15 minutes. Cool and crumble. Save 1/3 of crust for top.

FILLING:
2 envelopes Dream Whip (prepare according to directions)
Add 1-8 oz. Philly cream cheese
1 c. powdered sugar
Mix together and pour over crust. Chill.

TOPPING:
1 large package Danish Dessert (Raspberry)
Follow directions except substitute 1-1/2 c. raspberry juice (defrosted frozen raspberries) in place of that part of water. Cool, then add 2 packages defrosted raspberries. Spread on top of filling. Put crust sprinkles on top.