Raspberry Swirl Dessert

• flaked coconut, toasted↗1

  (7 ounce) package (2-2/3 cups)

• margarine or butter, melted↗1⁄3 cup
• frozen raspberries in light syrup, thawed↗1

  (10 ounce) package

• cornstarch↗1 tablespoon
• unflavored gelatin↗1

  (1/4 ounce) envelope

• water↗1⁄4 cup
• sweetened condensed milk↗1

  (14 ounce) can

• sour cream↗1

  (8 ounce) container

• orange-flavored liqueur↗3 tablespoons
• whipping cream, stiffly whipped↗1 cup

Step-by-step instructions

1. 1

   Combine coconut and margarine; press firmly on bottom and up side of 8- or 9-inch springform pan. Chill.

2. 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. 3

   Meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute.

4. 4

   Over low heat; stir until gelatin dissolves; set aside.

5. 5

   In large bowl, combine sweetened condensed milk, sour cream, liqueur and gelatin; mix well.

6. 6

   Fold in whipped cream. Chill 10 minutes or until mixture mounds slightly.

7. 7

   Spread half the gelatin mixture into prepared pan; top with half the raspberry mixture in small amounts.

8. 8

   Repeat layering.

9. 9

   With table knife or metal spatula; swirl raspberry mixture through gelatin mixture.

10. 10

    Chill 6 hours or until set.

11. 11

    Remove side of springform pan.

12. 12

    Refrigerate leftovers.