Raspberry Swirl Dessert - cooking recipe

Ingredients

1 (7 ounce) package flaked coconut, toasted (2-2/3 cups)
1/3 cup margarine or 1/3 cup butter, melted
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
3 tablespoons orange-flavored liqueur
1 cup whipping cream, stiffly whipped

Preparation

Combine coconut and margarine; press firmly on bottom and up side of 8- or 9-inch springform pan. Chill.
In blender container, blend raspberries until smooth. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens. Cool to room temperature.
Meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute.
Over low heat; stir until gelatin dissolves; set aside.
In large bowl, combine sweetened condensed milk, sour cream, liqueur and gelatin; mix well.
Fold in whipped cream. Chill 10 minutes or until mixture mounds slightly.
Spread half the gelatin mixture into prepared pan; top with half the raspberry mixture in small amounts.
Repeat layering.
With table knife or metal spatula; swirl raspberry mixture through gelatin mixture.
Chill 6 hours or until set.
Remove side of springform pan.
Refrigerate leftovers.