2 c. flaked coconut
2 tbsp. sugar
1 tbsp. flour
2 tbsp. butter
1 (10 oz.) pkg. frozen raspberries, thawed
4 c. miniature marshmallows
Few drops red food coloring
1 c. heavy cream, whipped

Combine coconut, sugar, flour; blend in butter. Press into 9 inch pie plate. Bake at 350 degrees for 10 minutes.

Drain raspberries, reserving 1/2 cup liquid. Melt marshmallows with syrup in double boiler; stir until smooth. Add red food coloring; mix well. Chill until thickened. Mix again to blend. Fold in raspberries and whipped cream; pour into coconut crust. Chill until firm. Serves 6-8.