Prepare Danish Dessert according to package instructions, except use 1 2/3 cups water. Set aside to cool.
In a bag or food processor, crumble graham crackers and add to a bowl with 2 Tbsp. powdered sugar, and melted butter. Stir together.
Press graham cracker mixture into the bottom of a 9x13 inch pan.
Mix the powdered sugar and softened cream cheese until smooth. Stir in the cool whip.
Spread the cream cheese mixture over the graham cracker crust.
Once Danish Dessert is cooled, stir in the huckleberries. Spread over the cream cheese layer.
Cover and refrigerated 2 to 4 hours until set.
