COCONUT CRANBERRY ALASKA
1 package (9 ounces) white or yellow cake mix
2 envelopes unflavored gelatin
1/2 cup sugar, divided
1-1/2 cups cranberry juice
1 can (16 ounces) whole-berry cranberry sauce
3 cups whipping cream, divided
1/4 cup chopped pecans
1-1/2 cups flaked coconut, toasted
1 Prepare cake mix and bake in an 8- or 9-in. round baking pan according to package directions. Cool on a wire rack.
2 In a large bowl, combine gelatin and 1/4 cup sugar. Bring cranberry juice to a boil; stir into gelatin mixture until dissolved. Stir in cranberry sauce. Refrigerate until partially set.
3 Use nonstick cooking spray to grease a 2-qt. bowl with an 8- or 9-in.-diameter top. In a small mixing bowl, beat 1 cup of cream until soft peaks form. Fold whipped cream and pecans into gelatin mixture. Pour into prepared bowl. Refrigerate until set.
4 Place cake over gelatin mixture; trim if necessary. Invert dessert onto a serving plate. In a mixing bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over gelatin mixture and cake. Sprinkle with coconut.
Yield: 12-16 servings.