Pineapple Rum Salad - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
1/3 c. sugar
2 Tbsp. rum or 1/2 tsp. rum extract
3 1/2 c. thawed Cool Whip
1 (8 oz.) can crushed pineapple in heavy syrup
2 1/2 c. Angel Flake coconut

Preparation

Beat cheese with sugar and rum until smooth.
Fold in 2 cups Cool Whip, pineapple with syrup and 2 cups coconut.
Spread in an 8-inch layer pan lined with Saran Wrap.
Spread with remaining Cool Whip and sprinkle coconut on top and sides.
Put cherries and pineapple tidbits on top.
Freeze until firm, about 2 hours.