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Ingredients
- 1 (8 oz.) pkg. cream cheese, softened
- 1/3 c. sugar
- 1/2 tsp. rum extract
- 3 1/2 c. Cool Whip
- 8 1/4 oz. can crushed pineapple in syrup
- 2 2/3 c. (7 oz.) coconut
Preparation
Step 1
Beat cream cheese with sugar and extract until smooth. Fold in 2 cups Cool Whip. Fold in pineapple with syrup. Fold in 2 cups coconut. Spread in 8 inch pan with plastic liner. Invert (flip over) onto serving plate. Spread with remaining Cool Whip. Sprinkle with remaining coconut. Freeze 2 hours. Cut and garnish with pineapple or cherries.