1 white cake mix of your choice

8oz cream cheese
200g powdered sugar (1.5c)
1c whipping cream

1 box junket danish dessert
10oz frozen raspberries with juice
.75c water
1-2T lemon juice

175g water (3/4c)
100g sugar (1/2c)
35g raspberry jello (2T)
8g corn starch (1T)
10oz frozen raspberries with juice
1-2T lemon juice

Bake white cake in 9×13 pan as per box and let cool.

Combine cream cheese, powdered sugar, and whipping cream in a stand mixer and whip until thick and creamy.

Combine danish dessert, raspberries, and water. Cook until bubbly. Same thing for the alternate.

Let the danish dessert cool before assembling the cake.

Spread cream cheese frosting on the cake.

Drizzle raspberry sauce on top until covered.

Put in the fridge for a few hours.

Serve chilled.

This is a recipe from my Mom. Not sure where it came from, but it is a family favorite.