Raspberry Swirl Dessert

• 1 (7 ounce) package flaked coconut, toasted (2-2/3 cups)
• 1/3 cup margarine or 1/3 cup butter, melted
• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 1 tablespoon cornstarch
• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup water
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container sour cream
• 3 tablespoons orange-flavored liqueur
• 1 cup whipping cream, stiffly whipped

1. Combine coconut and margarine; press firmly on bottom and up side of 8- or 9-inch springform pan. Chill.
2. In blender container, blend raspberries until smooth. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens. Cool to room temperature.
3. Meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute.
4. Over low heat; stir until gelatin dissolves; set aside.
5. In large bowl, combine sweetened condensed milk, sour cream, liqueur and gelatin; mix well.
6. Fold in whipped cream. Chill 10 minutes or until mixture mounds slightly.
7. Spread half the gelatin mixture into prepared pan; top with half the raspberry mixture in small amounts.
8. Repeat layering.
9. With table knife or metal spatula; swirl raspberry mixture through gelatin mixture.
10. Chill 6 hours or until set.
11. Remove side of springform pan.
12. Refrigerate leftovers.

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

Taken from www.food.com/recipe/raspberry-swirl-dessert-158920 (may not work)