Pina Colada Dessert - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese
2/3 c. sugar
4 Tbsp. rum
7 c. thawed Cool Whip
2 (8 1/4 oz.) cans crushed pineapple in juice
2 (7 oz.) cans coconut
1 small can sliced pineapple, drained

Preparation

Beat cream cheese, sugar and rum until smooth.
Fold in 4 cups of Cool Whip, crushed pineapple with juice and 1 1/3 cans of coconut.
Spread into large rectangular glass baking dish.
Freeze several hours.
Spread with remaining Cool Whip and sprinkle with coconut.
Garnish with cherries and pineapple slices.
Freeze. Allow to sit out 10 to 12 minutes prior to slicing.
Makes 15 to 16 servings.
Can be halved and made in pie plate.
This can be made several days ahead and keep frozen.