Coconut Cranberry Alaska

• 1 package (9 ounces) white or yellow cake mix
• 2 envelopes unflavored gelatin
• 1/2 cup sugar, divided
• 1-1/2 cups cranberry juice
• 1 can (14 ounces) whole-berry cranberry sauce
• 3 cups heavy whipping cream, divided
• 1/4 cup chopped pecans
• 1-1/2 cups sweetened shredded coconut, toasted

1. Prepare and bake cake according to package directions, using a greased 9-in. round baking pan. Cool on a wire rack.
2. In a large bowl, combine gelatin and 1/4 cup sugar. Bring cranberry juice to a boil; stir into gelatin mixture until dissolved. Stir in cranberry sauce. Refrigerate until partially set.
3. In a small bowl, beat 1 cup of cream until soft peaks form. Fold whipped cream and pecans into gelatin mixture. Pour into a 2-qt. bowl with a 9-in. diameter top coated with cooking spray. Refrigerate until set.
4. Place cake over gelatin mixture; trim if necessary. Invert dessert onto a serving plate. In a large bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over gelatin mixture and cake. Sprinkle with coconut.

white, unflavored gelatin, sugar, cranberry juice, wholeberry, heavy whipping cream, pecans, coconut

Taken from www.tasteofhome.com/recipes/coconut-cranberry-alaska/ (may not work)