Raspberry Coconut Ribbon Pie

Lightly coat a 9 inch pie plate with nonstick spray.

CRUST: Pulse cookies in food processor to make fine crumbs. Add butter, process to blend. Press on bottom and sides of pie plate. Refrigerate to firm up.

RASPBERRY LAYER: Puree berries in blender. Pour into strainer set over a bowl. Stir puree and press with back of spoon until as much as possible has dropped into bowl, scraping puree off sides of strainer. Discards seeds and stir sugar into puree.

Sprinkle gelatin over 1/4 cup cold water in saucepan. Let stand for 2 minutes, then stir with rubber spatula over low heat until liquid simmers and gelatin dissolves. Stir gelatin into raspberry puree.

Set bowl in larger bowl half filled with ice water. Stir gently to chill until it mounds slightly and has the consistency of beaten egg whites. Remove from ice bath.

Beat cream with a mixer until soft peaks form. Stir about 1/4 of the cream into raspberry mixture, then fold in remaining whipped cream. Spread evenly into crust and refrigerate.

COCONUT LAYER: Repeat the above step about dissolving gelatin, then stir into milk, add sugar and stir to dissolve. Add coconut and extracts.

Proceed with the steps above from ice bath to pouring in crust, substituting milk mixture for raspberry puree. Spread over raspberry layer, mounding in middle. Refrigerate for 4 hours.

GARNISH: With fresh raspberries.