2 (9-inch) frozen pie crusts
1 (12-oz) bag frozen raspberries
1/2 cup sugar, divided
1 teaspoon cornstarch
1 (14-oz) can sweetened condensed milk
Pinch of salt
3 drops yellow food coloring
1 cup lemon juice
1 (7-oz) can whipped cream
1 pint fresh raspberries
Fresh mint leaves

Butter-flavored cooking spray
1 egg white
2 tablespoons cold water
3 cups pecan halves
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
Waxed paper (or nonstick foil)

Dough
36 maraschino cherries (drained)
1 cup butter (2 sticks)
1/2 cup confectioners’ sugar
1/2 teaspoon salt
1 tablespoon water
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats

Coating
2 cups confectioners’ sugar
1/4 cup reduced-fat milk (use up to 1/3 cup)
2 cups flaked coconut