White Cake with Raspbery Sauce

1 white cake mix
1 (8 oz.) pkg. cream cheese
2 cups powdered sugar
1 container Cool Whip
2 (10 oz.) bags frozen raspberries
1 box Danish Dessert

Bake white cake mix in a 9x13 inch pan following the box directions. Cool and frost. Cut into squares. Plate and spoon raspberry sauce on top. Can serve sauce warm or cool.

Frosting:

Mix 1 (8 oz) package cream cheese and 2 cups powdered sugar. Blend in 1 container Cool Whip.

Raspberry Sauce:

Drain 2 (10 oz.) bags of frozen raspberries and put juice in a measuring cup. Add water to the measuring cup with juice until you have 1 3/4 cups juice/water mixture. Pour into heavy saucepan and stir in 1 box Danish Delight. Bring to a boil, then stir until thick. Add raspberries and mix.