Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Package cream cheese softe 3 1/2 c Thawed cool whip
1/3 c Sugar 8 1/4 oz Pineapple syrup crushed
2 T Rum 2 2/3 c 7 oz angel flake coconut

Beat cream cheese with sugar and rum until smooth.
Fold in 2 cups of the whipped topping, pineapple with syrup and 2
cups of the coconut, spread in 8 inch layer pan lined with plastic
wrap. Invert pan onto serving plate, remove pan and plastic wrap.
Spread with remaining whipped topping and sprinkle with remaining
coconut. Freeze until firm, about 2 hours.
Cut into wedges Garnish with pineapples and cherries if desired.

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