Raspberry Cream Cake

White cake mix
2 {8 oz} cream cheese, softened
1 C powdered sugar
16 oz Cool Whip
1 box raspberry Danish dessert
1 small bag frozen raspberries

Make cake mix according to directions. Pour half the batter into a 9x13 pan and bake till golden. I usually throw the rest of the batter out; you don't need it. Don't let anyone watch you who has a hard time wasting things. ;) Let the cake cool. Whip together cream cheese, sugar, and Cool Whip. Spread over cake and put in fridge. Make the danish dessert according to directions for pie glaze. Add raspberries and let it cool. Spread over the top of pan and put back in fridge until served.