Ingredients Jump to Instructions ↓

  1. 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1/2 teaspoon rum extract 1 can (8 ounces) crushed pineapple, undrained 2-1/3 cups flaked coconut, divided 1 carton (8 ounces) frozen whipped topping, thawed, divided

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the cream cheese, sugar and extract until smooth. Fold in the pineapple, 2 cups coconut and 2 cups whipped topping. Pour into an ungreased 9-in. pie plate. Top with remaining whipped topping. Toast remaining coconut and sprinkle over the top. Cover and freeze for at least 3 hours before cutting. May be frozen up to 3 months. Yield: 6-8 servings.


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