 |
Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 12 |
|
This dessert is a little different than the other Raspberry Swirls on here because of the coconut base. 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 |
Directions:
1. Combine coconut and margarine; press firmly on bottom and up side of 8- or 9-inch springform pan. Chill.
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. Meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute.
4. Over low heat; stir until gelatin dissolves; set aside.
5. In large bowl, combine sweetened condensed milk, sour cream, liqueur and gelatin; mix well.
6. Fold in whipped cream. Chill 10 minutes or until mixture mounds slightly.
7. Spread half the gelatin mixture into prepared pan; top with half the raspberry mixture in small amounts.
8. Repeat layering.
9. With table knife or metal spatula; swirl raspberry mixture through gelatin mixture.
10. Chill 6 hours or until set.
11. Remove side of springform pan.
12. Refrigerate leftovers.
|
|