Ice Cream Snowballs With Raspberry Sauce

• 1 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2/3 cup orange juice
• 1/2 cup white grape juice
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 4 cups sweetened shredded coconut
• 5 cups vanilla ice cream

1. In a small saucepan, mix sugar, cornstarch and salt; stir in juices until smooth. Add raspberries; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, 2 hours or until cold.
2. For snowballs, place coconut in a shallow bowl. Using a 1/2-cup scoop, drop a scoop of ice cream in coconut; roll in coconut to coat and shape into a ball. Transfer to a waxed paper-lined baking pan; place in freezer. Repeat to make a total of 10 snowballs; freeze 1 hour or until firm.
3. To serve, spoon raspberry sauce into dessert dishes. Top with snowballs.

sugar, cornstarch, salt, orange juice, white grape juice, raspberries, coconut, vanilla ice cream

Taken from www.tasteofhome.com/recipes/ice-cream-snowballs-with-raspberry-sauce/ (may not work)