1 stick softened butter
1/2 cup flour
1/2 cup chopped pecans (optional)
Preheat oven to 375*F. Combine all, spread into greased 9x13 pan and bake for 15 min. Allow to cool completely.
8 oz cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip (save remainder of container for 4th layer)
Combine all, spread on cooled crust. Works best to "plop" little mounds of this layer onto crust and CAREFULLY spread out.
2 packages Danish Junket cooked according to package. Cool.
2 c. fresh raspberries
Sprinkle raspberries on top of cream cheese layer, then poor cooled Danish Junket over raspberries.
Remaining Cool Whip
Spread Cool Whip over the top of the junket. For a "cleaner" (i.e. non-pink swirly) topping, allow junket to set up before spreading final Cool Whip layer on. If pink swirls are your kinda thing, then just immediately follow junket layer with Cool Whip layer.
Cover with plastic wrap and chill for several hours or overnight before spreading!