Raspberry Danish Delight (Dessert)

1. Crust: Mixi flour, softened butter and brown sugar until the size of small peas.
2. Blend in the nuts and press firmly in to a 9 by 13-inch pan. Bakei 15 minutes at 350. Remove from oven and cool slightly.
3. Then, crumble into large crumbs, dividing them in half and place half of them back into the pan. Reserve the remaining crumbs for the top layer.
4. Filling: Beat the cream cheese, vanilla and powdered sugar until smooth.
5. Prepare the Dream Whipi according to the package directions.
6. Carefully fold the cream cheese mixture into the Dream Whip.
7. This is poured over the cooled crumbs that are in the pan. Cover and chill until well set. Top with the remaining crumbs.
8. Toppingi: Mix the Junket according to the package directions, using 2 C water.
9. Allow to cool and add the raspberries.
10. Taste for sweetness.
11. To serve: Place a 2-inch square of the dessert on the plate and spoon the topping over it. Do this just before serving so the crumb mixture does not get too moist.
12. This very rich dessert easily serves 12 to 16.