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1/3 c. shredded coconut
1 c. marshmallow cream
2 to 3 Tbsp. red raspberry
1 c. sour cream
1/4 c. chopped walnuts

Spread coconut in 9-inch pie plate. Microwave, uncov-
ered, at Medium-high power until light brown, 3 to 4 minutes.
Toss with fork after each minute. Cool. Microwave marshmallow
cream in medium bowl, uncovered, at Medium-high power until
softened. Stir in preserves until smooth. Stir in toasted
coconut. Add sour cream and walnuts; mix well. Spoon into
serving bowl. Cover; refrigerate until chilled. Garnish with
nit leaves; serve with fresh fruit for dipping.

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