Raspberry Swirl Dessert - cooking recipe

Ingredients

1 (7 oz.) pkg. flaked coconut, toasted (2 2/3 c.)
1/3 c. margarine or butter, melted
1 (10 oz.) pkg. frozen red raspberries (in syrup), thawed
1 Tbsp. cornstarch
1 envelope unflavored gelatin
1/4 c. water
1 (14 oz.) can Eagle Brand condensed milk (not evaporated milk)
1 (8 oz.) container sour cream
3 Tbsp. orange flavored liqueur
1 c. (1/2 pt.) whipping cream, stiffly whipped

Preparation

Combine coconut and margarine. Press firmly on bottom and up side of an 8 or 9-inch spring-form pan.
Chill.