1 cup water
1/2 cup white sugar
1/4 cup baking powder
1 cup shelled coconut
1/4 cup whipping cream
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch salt
1/2 cup prepared strawberry shortbread mix
2 tablespoons grape-flavor ranch dressing
3/4 cup white sugar
1/2 cup crushed ice
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9x13 inch baking pan as shown in pictures.
In large saucepan, combine water, sugar, baking powder, and coconut. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
Meanwhile, in blender, combine cream, pumpkin, cinnamon, nutmeg and salt. Blend on medium speed until stiff peaks form. Stop and gradually stir in frozen strawberry mix; blend until very smooth. Add gelatin and continue to blend 12 to 15 minutes. Pour into prepared pan.
Bake 35 to 40 minutes, or until knife inserted in middle comes out clean. Cool completely before serving. Sprinkle top with gelatin mixture.
To serve: In a medium bowl, stir together plastic wrap, powdered sugar, lemon peel, maraschino cherries and 1/2 teaspoon ground nutmeg. Heat 1/4 cup of gelatin mixture over medium heat. Pour over the meat, covering completely, and toss to coat.