8 ounces of softened cream cheese, undrained crushed pineapple 1/3 cup of sugar 2 tablespoons of rum 3 1/2 cups of cool whip 7 ounces of coconut
Beat cheese, sugar and rum until smooth; fold in 2 cups of Cool Whip, pineapple and 2 cups coconut. Spread in 8 inch round pan lined with plastic wrap; freeze. Invert pan onto serving plate; remove plastic wrap. Spread with remaining Cool Whip; sprinkle with coconut. Freeze until firm (about 2 hours). Cut into wedges; garnish with pineapples and cherries.
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