This recipe is adapted from a vintage Mennonite Recipe Book that I purchased at the Relief Sale.
I would put this in the category of an All American Recipe.
2 C Flaked Coconut
2 TBS Sugar
1 TBS Flour
3 TBS Butter, melted
1 - 10 oz. package of frozen Raspberries, thawed
1 TBS Cornstarch
1/3 C Water
1 - 8oz. package of Cream Cheese, softened
1/2 C Powdered Sugar
3 TBS Milk
1 - 8 oz. carton of Cool Whip ( for my European Friends this is Whipped Cream) For this recipe you're asked to top the dessert with whipped cream, so you can make enough for that , if you don't have Cool Whip...... We could all do this!
1/3 C Chopped Pecans
Press into the bottom of a 9" Pie pan, preferably glass for presentation.
Bake at 350 degrees for 12 - 15 minutes
Thicken with Cornstarch mixed with the Water
Continue cooking until thick, stirring often
Remove from heat and cool completely
Spread the Raspberries over the crust
In a bowl, mix together with an electric mixer:
Spread this over the Raspberries
Top the dessert with Cool Whip or Whipped Cream.
Sprinkle with Pecans