Snowflake Pudding

• 1 envelope unflavored gelatin
• 1-1/4 cups cold 2% milk, divided
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1-1/3 cups sweetened shredded coconut, toasted
• 1 cup heavy whipping cream, whipped
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 1-1/2 teaspoons cornstarch
• 1/2 cup red currant jelly

1. In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
2. In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours.
3. Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.

unflavored gelatin, milk, sugar, salt, vanilla, coconut, heavy whipping cream, raspberries, cornstarch, red currant

Taken from www.tasteofhome.com/recipes/snowflake-pudding/ (may not work)