PUDDING:

1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2 c. whipping cream, whipped
2 tbsp. unflavored gelatin
1 1/4 c. milk
3 1/2 tbsp. coconut flaked (optional)

Mix sugar, gelatin, and salt. Add milk. Stir over medium heat until sugar and gelatin are dissolved. Chill until partially set. Add vanilla. Fold in coconut, then fold in whipped cream. Pile into 1 1/2 quart mold. Chill for 4 hours.

SAUCE:

1 (10 oz.) pkg. frozen raspberries
1/4 c. current jelly
1 1/2 tsp. cornstarch

Thaw and crush berries. Combine jelly and cornstarch with berries. Boil and stir until thick and clear. Strain (optional) and cool.