1 c. sugar
1 pkg. gelatin
1 1/4 c. milk
1/2 tsp. salt
2 c. whipping cream
1 can of angel flake coconut
1 pkg. frozen raspberries

Heat milk; add sugar, gelatin and salt. Stir until gelatin dissolves. Chill until partially set. Whip cream and add coconut. Fold into the first mixture. Put in bowl or mold. When ready to serve unmold on a plate. Pour thawed raspberries over, trim with Christmas Holly.