PINA COLADA PIE
8 ounce package of softened cream cheese
1/3 cup of sugar
2 tablespoons of rum
3-1/2 cups of thawed whipped topping
8-1/4 ounce can of crushed pineapple in syrup
7 ounce package of Baker's Angel Flaked coconut
Beat cream cheese with sugar and rum until smooth. Fold in
2 cups of whipped topping, pineapple with syrup and 2 cups
of coconut. Spread in an 8" pie pan lined with plastic wrap.
Invert pan onto a serving plate; remove pan and plastic wrap.
Spread with remaining whipped topping and sprinkle with remaining
coconut.
Freeze until firm for 2 hours. Cut into wedges and garnish with
pineapple and cherries.