Raspberry Swirl Dessert

• 1 (7 oz.) pkg. flaked coconut
• 1/3 c. margarine or butter, melted
• 1 (10 oz.) pkg. frozen raspberries with syrup, thawed
• 1 Tbsp. cornstarch
• 1 envelope unflavored gelatin
• 1/4 c. water
• 1 (14 oz.) Eagle Brand sweetened condensed milk
• 1 (10 oz.) Borden or Meadow Gold sour cream
• 3 Tbsp. orange flavored liqueur
• 1 c. Borden or Meadow Gold whipping cream, stiffly whipped

1. Combine coconut and margarine; press firmly on bottom and up sides of 8-inch or 9-inch spring-form pan.
2. Chill.
3. In another container blend raspberries until smooth.
4. In small saucepan combine raspberries and cornstarch.
5. Cook and stir until mixture thickens.
6. Cool to room temperature.
7. Meanwhile in small saucepan, sprinkle gelatin over water; let stand 1 minute.
8. Over low heat, stir until gelatin dissolves; set aside.
9. In large bowl combine condensed milk, sour cream, liqueur and gelatin; mix well.
10. Fold in whipped cream.
11. Chill 10 minutes or until mixture mounds slightly. Spread half the gelatin mixture into prepared pan.
12. Top with half the raspberry mixture in small amounts.
13. Repeat layers.
14. With table knife or spatula swirl raspberry mixture through gelatin mixture. Chill 6 hours or until stiff.
15. Remove sides of spring-form pan. Garnish as desired.
16. Refrigerate leftovers.
17. Makes 10 to 12 servings.

flaked coconut, margarine, frozen raspberries, cornstarch, unflavored gelatin, water, condensed milk, sour cream, orange flavored liqueur, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1017634 (may not work)