Blend butter and flour to fine meal. Pat in bottom of dripper. Bake at 350° for 15 minutes. Cook Danish Dessert according to directions with the huckleberries. If berries were frozen and thawed, use the liquid from the berries as part of the liquid called for in the danish directions. Set aside to cool.
Blend cream cheese, powdered sugar and half of cool whip. Spread it on top of cooled crust; spoon cooled huckleberry mixture on top of cream cheese mixture. Frost with remaining cool whip. Cover with plastic wrap and chill 3-4 hours or overnight.
Ingredients
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1/2 cup butter
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1 1/4 cups flour
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1 cup powdered sugar
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1 package Cool Whip (16 ounce pkg)
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1 package Raspberry Danish Dessert
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8 ounces cream cheese
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3 cups Huckleberries
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