Instructions
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Bake white cake on a sheet cake pan for 20 minutes. Cool completely.
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Thaw raspberries and drain juice. Add enough water to the juice to equal 1 1/3 cups total liquid. Combine with raspberry Danish Dessert and microwave, stirring until thick (3–5 minutes). Stir in raspberries and let cool.
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Beat powdered sugar with softened cream cheese until smooth. Fold in Cool Whip.
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Spread cream cheese mixture over cooled cake. Spread raspberry topping over the cream cheese layer. Chill and serve.
💡 Notes