For the crust:
1 cup toasted shredded coconut
10 chocolate sandwich cookies, crushed
4 tablespoons butter, melted
For the filling:
1/4 -ounce packet gelatin
2 tablespoons water
1/2 cup unsweetened fruit juice (or water)
8 ounces cream cheese, softened
1/2 cup cream of coconut
1/2 cup raspberry jam
1 cup heavy cream
2 cups fresh raspberries
1/2 cup toasted shredded coconut
To make crust, in a medium bowl mix together coconut, chocolate sandwich cookies and butter. Transfer mixture to a 9-inch pie pan and press it evenly across the bottom and up the sides. Set aside.
To make filling, in a small glass, dissolve gelatin in the 2 tablespoons of water. In a small saucepan over medium-high, bring juice to a boil. Stir in dissolved gelatin, then remove pan from heat and set aside.
In a medium bowl, use an electric mixer to beat together cream cheese and cream of coconut. Add raspberry jam and gelatin and mix until smooth.
In another medium bowl, use an electric mixer with clean beaters to whip cream until it holds medium peaks. Working in 2 batches, gently fold whipped cream into cream cheese mixture. Gently fold in raspberries, reserving a few for garnish. Spoon mixture into prepared pie shell. Top with toasted coconut and reserved raspberries. Refrigerate for at least 2 hours.
Per serving: 520 calories; 350 calories from fat (67 percent of total calories); 39 g fat (26 g saturated; 15 g trans fats); 90 mg cholesterol; 40 g carbohydrate; 4 g fiber; 29 g sugar; 5 g protein; and 190 mg sodium.