1 (7-ounce) package flaked coconut,
toasted (2 2/3 cups)
1/3 cup margarine or butter, melted
1 (10 ounce) package frozen red raspberries in syrup, thawed
1 Tablespoon cornstarch
1 envelope unflavored gelatine
1/4 cup water
1 (14-ounce) can sweetened condensed milk
1 8-ounce container sour cream
3 Tablespoon orange-flavored liqueur
1 cup (1/2 pint) whipping cream, stiffly whipped
Directions
Combine coconut and margarine and press firmly on bottom and
up the side of 8 or 9-inch springform pan. Chill. In blender
container, blend raspberries until smooth. In small sauce pan,
combine raspberries and cornstarch; cook and stir until mixture
thickens. Cool to room temperature. Meanwhile, in a small sauce
pan, sprinkle water over gelatine and let stand one minute. Over
low heat, stir until gelatine dissolves; set aside. In a large mixing
bowl, combine sweetened condensed milk, sour cream, liqueur
and gelatine and mix well. Fold in whipped cream. Chill 10
minutes, or until mixture mounds slightly. Spread half the gelatine
mixture into prepared pan and top with half the raspberry
mixture, in small amounts. Repeat layering. With metal spatula,
swirl raspberry mixture through cream mixture. Chill 6 hours, or
until set.
